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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.
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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.