Mexican “Caldo De Res” soup is a healthy, simple, and “muy bueno” meal that can be made ahead of time and in large batches to be savored throughout the week. When we’re bustling and busy packing gift-filled shoeboxes for children around the world, coming home to warm hearty soup sounds like heaven. Operation Christmas Child Shoebox time is here! Let’s get to packing boxes, and filling tummies! Check out the recipe “after the jump!”
This year, our local Las Vegas team is gearing up to pack more shoeboxes than ever before! OCC National Collection Week kicks off 11/17 and continues through 11/24! If you’d like to participate you can learn where your local drop off location is HERE. And to learn about how to pack a box and what should be included…you can go HERE.
Filling each box with care, as we prepare them to be shipped off to just the right child….bringing them joy, warmth, and fun!
Then we get to come home to a delicious bowl of “Caldo De Res”! This soup takes just under an hour, and this recipe will make about 8-10 servings. I sometimes even double it, so that everyone can have a cup or bowl on the go whenever they’d like. 🙂
2-3 pounds beef stew meat, cut in chunks
1-2 teaspoons/cubes of beef bullion (if needed)
1 onion, chopped
1 (14.5 ounce) can stewed mexican style tomatoes
5-6 cups beef broth
2 cups water
3 medium carrot, coarsely chopped
1/4 cup chopped fresh cilantro
2 red potatoes, quartered (optional)
2 ears corn, husked and cut into thirds
2-3 chayotes (or zucchini), cut in chunks
1 medium head cabbage, cored and cut into wedges
1/4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
1. Heat olive oil in a soup pot until really hot but not smoking. Add the meat and season with salt and pepper, as well as the chopped onion. Cook and stir until thoroughly browned.
2. Stir in the tomatoes and broth. The liquid should cover the meat, etc. Reduce heat to low, and simmer for 30 min with the lid on loosely.
3. Pour in your water, and return to a simmer. Add beef bullion if needed for flavor. Add the carrot and 1/4 cup cilantro, and cook until carrots are tender, then stir in the potato, corn and zucchini. Simmer until all vegetables are tender. Push the cabbage wedges into the soup, and cook for about 15 more minutes.
4. Serve soup with all meat & veggies. Garnish with minced onion, extra cilantro, and lime wedge for squeezing.
This soup has become a definite favorite, even specially requested by visiting family from Canada! You can bet we’ll be enjoying a bowl tonight, and in the days to come. Happy National Collection Week!!