Beef soup or Caldo de res as we call it in Spanish is a healthy and comforting soup with a delicious beef broth full of vegetables.
My mother taught me how to make this delicious soup as a young girl. I remember the smell when coming home when my mom use to cook this beef soup. Now, when I cook it for my family the smell brings me back to my childhood. I am now passing down the recipe to my daughter, and I love that she enjoys helping me make it.
There is nothing better than a big delicious bowl of beef soup. This healthy bowl of soup is perfect to cozy up any night of the week. When feeling under the weather, this soup will help you get yourself back on your feet.
You can always make this soup ahead of time, and it holds well in the fridge for 3 days. This macro-friendly recipe can be adjusted in different ways. You can make this soup with just green vegetables, add more meat, or remove the starchy vegetables. When cooking your own meals, you can make any recipe to fit your lifestyle or taste.
Mexican Beef Soup
Equipment
- Blender
- Pot
Ingredients
- 2 lbs beef stew meat
- 6 small potatoes
- 6 corn on the cobs
- 2 carrots
- 2 zucchini
- 3 cloves of garlic
- 1 bunch of cilantro
- 1 small cabbage
- 1/4 piece of onion
- 1/2 tomato
- 1 beef bullion
- salt to taste
Instructions
- 1. In a large pot add 5 cups of water, beef, garlic, onion, and salt. Bring to boil, reduce heat to low, cover, and simmer for 1 1/2 hours until meat is tender. 2. Halfway through the cooking skim off brown foam floating on top of the broth. 3. In a blender add the garlic and onion from the broth, tomato, and beef bullion. Then add to pot.4. Add the potatoes and carrots and simmer for 10 minutes. Then add the rest of the vegetables, and cilantro. Cover and simmer until vegetables are fully cooked. 5. Serve and squeeze some lime juice and Enjoy!Nutrition facts per serving: 175.5 cal, 1g fat, 33g carbs, 7.3 protein
