Shortcut Caldo de Res

Shortcut Caldo de Res Mexican Beef Soup

Caldo de Res, a shortcut version of the Mexican Beef Soup, brimming with cabbage, corn and full of beef flavor.


  • 1 tablespoon oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 1/4 small cabbage, chopped 1/2 inch dice
  • 2 large red potatoes or 3 medium, chopped 1/2 inch dice
  • 1 15 ounce can tomatoes with juice, crushed
  • 4 to 5 cups beef broth or leftover juices and/or broth from any of the Mexican beef dishes mentioned, combined to make the 4 to 5 cup measurement.
  • 1 1/2 cups frozen corn or 1 can corn, drained
  • 1 1/2 cups shredded beef
  • salt to taste
  • pepper to taste (use a good amount)
  • garnishes: parsley or cilantro, lime, hot sauce, tortillas of choice


Heat oil in stock pot, add onion, celery, and carrot and cook, stirring now and then until onion is translucent, four to five minutes.

Add the cabbage, potatoes, tomatoes, and broth (use more or less depending on your taste and how brothy or chunky you prefer) to the pot. Bring to a boil, then partially cover with a lid, reduce to a simmer and simmer about 30 minutes, until vegetables are tender.

Add in the corn and heat through, then the beef and heat through, stirring gently so as not to break up the beef.

Taste and add salt and a good amount of pepper. The soup should have a little pepper flavor.

Serve soup garnished with cilantro or parsley, lime wedges, and tortillas. Pass the hot sauce.

%d bloggers like this: