Beef and Vegetable Soup

Name: Beef and Vegetable Soup (Caldo de Res)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 2 pounds (900 g) bone-in beef shank; 1½ pounds (675 g) beef marrow bones; 2 ears corn, cut into thirds or quarters; 3 halves medium white onions; 2 sprigs fresh mint; 2 large carrots, peeled and sliced ½ inch (1 cm) thick; 1 large chayote, peeled, pit removed, and cubed; 2 small white potatoes, peeled and cubed; ½ pound (225 g) green beans, trimmed and cut in half; 2 small Mexican squash or zucchini, sliced ½ inch (1 cm) thick; 2 small Mexican squash or zucchini, sliced ½ inch (1 cm) thick; ⅓ head green cabbage, cubed; 1 large plantain, sliced 1½ inches (4 cm) thick (optional); 2 cups (280 g) cooked garbanzo beans or 1 can (15 to 15.5 ounces/425 to 439 g), drained (optional); Salt, to taste; 2 medium tomatoes, chopped; 2 cloves garlic, chopped; ¼ cup (30 g) chopped white onion; ¼ cup (60 ml) water; Chopped fresh cilantro; Warm corn tortillas; 1 lime, cut into wedges; 1 serrano pepper, finely chopped (optional)

Caldo de Res

Preparation info

Yield:
6
servings

Difficulty
Easy
Ready in
3 hr

Appears in

The Mexican Home Kitchen

By Mely Martínez

Published 2020

About

This beef and vegetable soup is known in Mexico by many names, including caldo, cocido, and puchero. It is one of the many dishes Mexicans inherited from Spain and adapted to use with their local ingredients. The good thing about this soup is that many variations are possible, from simple to sophisticated. You can make this soup using your favorite selection of herbs, vegetables, and cuts of meat.

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