Another reason to love this soup? It’s deeply customizable. Every family has their own twist some add zucchini, green beans, or rice o you can make it your own based on what you have on hand. And while it does take a bit of time to simmer to perfection, the hands-on work is minimal, and the reward is a large pot of soup that feeds a crowd or makes plenty of leftovers.
Whether you’re craving tradition, comfort, or just a nourishing homemade meal, Old-Fashioned Caldo de Res is always the right choice. It’s a delicious hug in a bowl that brings people together, one spoonful at a time. 🥣❤️
Ingredients:
Short ribs (5-6)
Boneless beef roast cut up
3 corn on the cobs cut in half or smaller if you’d like
Cabbage
Beef boullion (sprinkler over top) after boiled meat is tender taste broth and add more boullion or seasonings if desired.
Garlic powder (2-3tbs)
Cumin (2 tsp)
1-2 carrots
4-6 potatoes (I like yellow)
8 oz tomato sauce
1 zucchini (if you like it)
Limes
Directions:
I also make Mexican rice on the side to add in it once it’s almost done. Or you can have people add in when they serve their bowl some people like more than others
Fill pot with water (this will be how much soup broth you would like) add garlic powder, beef bouillon, cumin, pepper Boil the meat until it’s at your tender desire. Usually about 45 mins or so. Add tomato sauce and I taste broth to see if it’s at the flavor that i would like. If not i add more beef bouillon and garlic until it gets there. I add carrots, zucchini, and potatoes. This is when I add rice if you’re adding it to the pot. Let them boil for about 10 mins or until they are at desired tenderness. Then I add corn on the cob and cabbage and simmer it for 5 mins. Then it has done.
I also make a really spicy salsa, or pico de Gallo to add to Individual bowls. Cut limes for people’s individual bowls.
Done!
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