Caldo de Res Mexicano is a traditional Mexican beef and vegetable soup, also known as sopa de res, made with bone-in beef simmered in a clear broth with vegetables like corn, potatoes, carrots, squash, cabbage, and sometimes jicama.
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This Caldo de Res Mexicano recipe is Michoacán-inspired and includes jicama, a regional ingredient that adds texture and flavor.
It's easy to make, customizable, and perfect for a chilly day or when you're feeling under the weather.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Assorted beef: Use a mix of chuck, shank, short ribs, or back ribs for flavor.
- Beef marrow bone: Adds richness and body to the broth.
- Garlic: Used whole to gently flavor the broth.
- Onion: Adds natural sweetness and balance.
- Corn on the cob: Adds sweetness and makes the soup hearty.
- Green beans: Add color and texture.
- Chayote: Mild and tender, absorbs the broth's flavor.
- Carrots: Add sweetness and depth.
- Jicama: Adds texture and absorbs the broth, traditional in Michoacán-style cocido.
- Red potatoes: Hold their shape well during cooking.
- Cabbage: Adds sweetness to the broth.
- Zucchini: Cooks quickly and should be added last.
- Spearmint (hierbabuena): Adds a fresh, aromatic finish.
- Seasoning: I like seasoning the beef soup with Knorr beef bouillon to boost flavor, but you can also use salt if you'd like.
How to Make Caldo de Res Mexicano
Note: Full instructions are provided in the recipe card below.
- Bring 3½ liters of water to a boil in a large pot. Add the assorted beef and the large beef marrow bone. When foam rises to the surface, skim it off and discard it.
- Let the meat boil for 15 to 20 minutes. Add the half head of garlic, onion, corn pieces, and beef bouillon or salt. Stir well, reduce the heat to medium-low, cover the pot, and cook for about 2 hours, or until the meat is tender. Remove and discard the half head of garlic.
- Add the green beans, chayote, carrots, and jicama. Let the broth return to a boil, then cook for 10 minutes.
- Add the spearmint, red potatoes, and cabbage. Cover and continue cooking for 17 to 20 minutes, until the potatoes are almost tender.
- Add the zucchini and cook uncovered for 5 to 7 minutes, just until tender. Turn off the heat and serve the caldo hot.
Hint: Add the vegetables in stages so each one cooks properly and doesn't overcook or fall apart.
Storage, Make Ahead, & Freezing
Storage: Store leftover sopa de res in an airtight container in the refrigerator for up to 4 days.
Make Ahead: This Mexican soup can be made a day ahead. The flavors improve as it rests, making it even better the next day.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Use a mix of beef cuts: Combining chuck, shank, and ribs creates a richer, more flavorful broth.
- Skim the foam: Removing the foam early keeps the broth clear and clean-tasting.
- Add vegetables in stages: This helps each vegetable cook properly without becoming mushy.
- Season to taste: Knorr beef bouillon adds depth, but kosher salt works just as well.
- Serve with a spicy salsa: A simple salsa on the side adds heat without overpowering the soup.
Frequently Asked Questions
What cuts of beef work best for this sopa de res?
Bone-in cuts like chuck, shank, short ribs, or back ribs work best because they add flavor and richness to the broth.
Why do you skim the foam when making this sopa?
Skimming removes impurities and helps keep the broth clear and clean-tasting.
Why are the vegetables added in stages in this sopa?
Adding vegetables in stages prevents them from overcooking and helps each one keep its texture.
❤️ Love this Caldo de Res Mexicano recipe?
Make sure to check out our Caldo de Res recipe, a classic Mexican soup.
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Recipe
Caldo de Res Mexicano
Equipment
- Large Spoon
Ingredients
Beef
- 1 kg (2.2 lb) assorted beef, including boneless chuck-eye roast, chuck, beef shank with marrow, short ribs, or back ribs, trimmed and cut into chunks
- 1 large beef marrow bone
Broth
- 3½ liters water
- ½ head of garlic , slice the entire head of garlic in half horizontally (crosswise), exposing the individual cloves. Remove any very loose, papery outer layers, but leave the skin on the individual cloves.
- 1 large yellow onion , cut into chunks
- 1 tablespoon Knorr granulated beef bouillon or kosher salt
- 3-4 sprigs fresh spearmint (hierbabuena)
Vegetables
- 2 ears of corn on the cob , each cut into chunks
- 150 g green beans , ends removed and cut in half
- 2 chayote squash , peeled and cut into chunks
- 2 medium carrots , peeled and sliced on the diagonal
- 200 g jicama , peeled and cut into ½-inch dice
- 300 g red potatoes , well washed, cooked with the skin on, and cut into chunks
- 1 small small cabbage , cut into eighths
- 350 g zucchini , cut into chunks
Instructions
- Bring 3½ liters of water to a boil in a large pot. Add the assorted beef and the large beef marrow bone. When foam rises to the surface, skim it off and discard it.
- Let the meat boil for 15 to 20 minutes. Add the half head of garlic, onion, corn pieces, and beef bouillon or salt.
- Stir well, reduce the heat to medium-low, cover the pot, and cook for about 2 hours, or until the meat is tender. Remove and discard the half head of garlic.
- Add the green beans, chayote, carrots, and jicama. Let the broth return to a boil, then cook for 10 minutes.
- Add the spearmint, red potatoes, and cabbage. Cover and continue cooking for 17 to 20 minutes, until the potatoes are almost tender.
- Add the zucchini and cook uncovered for 5 to 7 minutes, just until tender. Turn off the heat and serve the caldo hot.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
