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Caldo de Res with Garden Vegetables (Fresh or Frozen) — Authentic Mexican Beef Soup

Caldo de Res with Garden Vegetables (Fresh or Frozen) — Authentic Mexican Beef Soup

This Caldo de Res with Garden Vegetables is a simple, authentic Mexican beef soup that turns fresh or frozen produce from your garden into a deeply nourishing meal. Using elote corn, baby potatoes, tomatoes, leeks, zucchini, and fresh cilantro, this garden-to-table caldo is all about letting real ingredients shine.

Slow-simmered beef shank, a rich bone broth, and seasonal vegetables make this Mexican beef soup both comforting and practical — perfect for harvest season and just as good when you’re cooking from the freezer.

What Is Caldo de Res? (Mexican Beef Soup Explained)

Caldo de Res is a traditional Mexican beef soup made with beef shank (hueso), vegetables, and fresh herbs. Unlike blended soups, everything is cooked in clear broth so each ingredient keeps its texture and flavor. Fresh corn on the cob, potatoes, and seasonal vegetables are classic, making Caldo de Res naturally filling and nutrient-rich.

Homemade beef bone broth cooking low and slow with bones and leftover vegetables creating a clear nourishing broth for homestead kitchens.
Slow simmered beef bone broth with visible bones and vegetable remnants during long cooking to extract collagen minerals and deep flavor.
Rinderbrühe slowly simmering with beef bones and cooking remnants showing a gentle boil for clear and mineral rich bone broth made low and slow.
Beef bone broth gently boiling in a large pot with beef bones and vegetable remnants at the beginning of the cooking process using traditional homestead methods.

Why Use Fresh or Frozen Garden Vegetables?

This version of Caldo de Res works beautifully with fresh or frozen garden vegetables.

  • Fresh vegetables bring bright flavor during the growing season
  • Frozen garden produce keeps this recipe easy and flexible year-round
  • Homegrown vegetables add natural sweetness and depth to the broth

Frozen leeks and zucchini can go straight into the pot — no thawing needed.

Beef soup simmering gently in a large pot with vegetables and bones creating a clear and nourishing broth cooked low and slow.
Beef bone soup with vegetables slowly simmering to extract collagen minerals and flavor for a rich but clear broth.
Clear beef soup cooking with bone broth and vegetables showing a gentle simmer for traditional homestead style soup preparation.
Beef soup cooked low and slow in a homestead kitchen using bones vegetables and long simmering for deep flavor.
Frozen leeks added to gently simmering beef broth as part of a slow cooked soup using fresh or frozen garden produce.
Using frozen leeks in homestead style soup made with bone broth showing practical garden to pot cooking with preserved vegetables.
Frozen leeks being added straight into hot broth during soup cooking demonstrating an easy method for using preserved garden vegetables.
Beef soup slowly simmering in a large pot with bones and vegetables using traditional homestead cooking methods and low heat.

Caldo de Res with Garden Vegetables (Fresh or Frozen) — Authentic Mexican Beef Soup

This Caldo de Res with Garden Vegetables is a simple, authentic Mexican beef soup that turns fresh or frozen produce from your garden into a deeply nourishing meal. Using elote corn, baby potatoes, tomatoes, leeks, zucchini, and fresh cilantro, this garden-to-table caldo is all about letting real ingredients shine.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time (very slow simmer) 5 hours
Total Time 5 hours 30 minutes
Calories 400 kcal

Ingredients
  

Beef and Broth (6 Liter Pot)

  • 1.5-2 kg beef shank with bone hueso
  • 4-5 liter water
  • 2.5 tsp salt
  • 2 tbsp apple cider vinegar

Whole Spices for the Broth (optional)

  • 1 tsp whole black peppercorns
  • 1 to 2 bay leaves
  • 5 to 6 juniper berries lightly crushed
  • 5 to 6 allspice berries piment

Fresh or Frozen Garden Vegetables

  • 4 ears corn on the cob elote or tortilla corn cut into chunks
  • 350 g baby potatoes small garden potatoes halved
  • 350 g leeks sliced fresh or frozen
  • 400 g fresh tomatoes chopped
  • 1 large handful fresh cilantro stems and leaves
  • 2 carrots sliced (optional)

Serving Suggestions (aprox. 4-6 servings)

  • 1 to 2 lime (wedges for serving)
  • 8 to 12 warm tortillas or rice

Instructions
 

Prepare the Broth

  • Add the beef shank with bone, salt, apple cider vinegar, whole peppercorns, bay leaves, juniper berries, and allspice berries to a large six liter pot.
    Slow simmered beef bone broth with visible bones and vegetable remnants during long cooking to extract collagen minerals and deep flavor.
  • Pour in the water until the pot is about three quarters full, leaving room for the vegetables.
  • Slowly bring the pot to a gentle boil. Skim off any foam that rises to the surface.
  • Reduce the heat immediately to the lowest possible setting. The broth should barely move.
    Beef bone broth gently boiling in a large pot with beef bones and vegetable remnants at the beginning of the cooking process using traditional homestead methods.
  • Let the broth simmer very gently for four to five hours.This long, slow simmer extracts minerals and collagen from the bones and creates a clear, deeply flavored broth.

Add Quick Cooking Vegetables

  • Add the corn on the cob, baby potatoes, leeks and cilantro to the pot.
    Beef soup cooked low and slow in a homestead kitchen using bones vegetables and long simmering for deep flavor.
  • Continue to simmer very gently for forty five to sixty minutes, until the potatoes are tender but not falling apart.
  • Add the tomatoes and zucchini to the broth.
    Beef bone soup with vegetables slowly simmering to extract collagen minerals and flavor for a rich but clear broth.
  • Simmer for another twenty to thirty minutes, just until all vegetables are cooked through and still hold their shape.
  • Frozen vegetables can be added directly without thawing.
    Clear beef soup cooking with bone broth and vegetables showing a gentle simmer for traditional homestead style soup preparation.
  • Turn off the heat.
  • Taste the broth and adjust salt if needed.
    Storing homemade beef broth in jars or containers after straining to preserve flavor nutrients and quality for later homestead cooking.

Serve

  • Remove the bay leaves before serving.
  • Ladle the Caldo de Res into bowls, making sure each serving includes broth, vegetables, and a piece of corn on the cob.
    Caldo de res casero preparado con huesos de res y verduras cocinadas lentamente para un sabor profundo y equilibrado.
  • Serve hot with lime wedges and warm tortillas or rice.

Video

Notes

Why No Onion or Garlic

This Caldo de Res is intentionally cooked without onion or garlic.
The long simmering time, beef bones, and whole spices create a clean, deep broth without the need for aromatics. This makes the soup lighter, clearer, and easier to digest.

Low and Slow Makes the Difference

Caldo de Res should never boil hard.
A very gentle simmer over several hours allows collagen and minerals to release slowly from the bones, creating a rich but clear broth with natural body and depth.

Apple Cider Vinegar in the Broth

The apple cider vinegar does not add sourness.
It helps draw minerals and collagen from the bones during the long simmer, supporting a more nourishing bone broth.

Fresh or Frozen Garden Vegetables

This recipe is designed for both fresh and frozen garden vegetables.
Fresh vegetables are ideal during the growing season.
Frozen vegetables work perfectly in winter and can be added directly to the pot without thawing.

About the Whole Spices

Whole peppercorns, bay leaves, juniper berries, and allspice berries add warmth and structure to the broth without overpowering it.
They infuse slowly and keep the flavor balanced and clean.

Pot Size and Liquid Level

For best results, use a six liter pot and fill it only about three quarters full.
This leaves enough space for vegetables and prevents the broth from becoming cloudy.

Serving and Adjusting

Caldo de Res is traditionally adjusted at the table.
Add lime juice, salt, or extra cilantro directly to the bowl rather than changing the entire pot.

Freezing Notes

For best texture, freeze the broth and vegetables without potatoes.
Add fresh potatoes when reheating for a better result.

More Homestead Recipes from the Garden Kitchen

If you enjoy simple, slow cooked meals like this Caldo de Res, you’ll find more homestead style recipes here on the blog. From garden to pot cooking, preserved vegetables, bone broths, and seasonal soups to practical ways of using fresh or frozen harvests, everything is focused on real food made with intention.
Explore more recipes that celebrate homegrown ingredients, long simmering, and traditional methods that fit into everyday homestead and garden life.
Caldo de Res slowly simmering in a large pot with beef shank bones, garden vegetables, whole spices, and a clear mineral rich broth cooked low and slow.

Can I use frozen garden vegetables for Caldo de Res?

Sí. Frozen garden vegetables work very well in Caldo de Res. Zucchini and leeks can be added directly to the pot without thawing. This makes the recipe practical for winter cooking and homestead meal prep.

Why is this Caldo de Res cooked without onion and garlic?

This version is intentionally made without onion or garlic to keep the broth clean and light. Long simmering beef bones, whole spices, and vegetables create depth and flavor without aromatics, making the soup easier to digest.

What cut of beef is best for Caldo de Res?

Beef shank with bone, also called hueso, is ideal. The bone releases collagen and minerals during the long simmer, creating a rich and nourishing bone broth typical for authentic Caldo de Res.

How long should Caldo de Res simmer?

For best results, Caldo de Res should simmer very gently for five to six hours. A low simmer creates a clear broth, tender beef, and deep flavor. Avoid boiling hard at any point.

Why add apple cider vinegar to the broth?

Apple cider vinegar helps draw minerals and collagen from the bones during the long cooking time. It does not make the soup taste sour and supports a more nourishing bone broth.

Storage and Preservation

This soup can be preserved either by freezing or by filling it into clean jars and sealing them tightly. Freezing is the best option for long term storage. When stored in the refrigerator, filling the soup into jars and closing them immediately while still warm can extend its shelf life by about one additional week compared to storing it in an open container. Always cool the soup properly and keep it refrigerated.

Sopa de res cocinándose a fuego lento en una olla grande con huesos y verduras para un caldo claro y nutritivo.
Caldo de res casero preparado con huesos de res y verduras cocinadas lentamente para un sabor profundo y equilibrado.

More Rustic Recipes from My Garden & Homestead Kitchen

If you enjoyed this recipe, you might also love exploring another seasonal treasure from my kitchen and garden: my High Protein Vegetarian Stuffed Squash. This Caldo de Res reminds us that the garden doesn’t end with the last harvest—fresh and frozen vegetables carry its nourishment through the colder months. If you feel drawn to cooking this way, you might enjoy learning how I preserve the harvest so it continues to feed us, slowly and with intention.

Budget-friendly stuffed pattypan squash filled with beans and mushrooms in a ceramic casserole dish

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