Description
A hearty Mexican beef soup made with tender meat, rich bone marrow, and fresh vegetables, perfect for cold weather.
Ingredients
Scale
- 2–3 lbs beef shanks with bone marrow (or chuck roast)
- 2 onions, quartered
- 3 carrots, cut into large chunks
- 3 potatoes, quartered
- 2 corn cobs, cut into thirds
- 2 zucchini, cut into large pieces
- 8 cups beef broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Brown the beef shanks in olive oil until golden on all sides.
- Add onions and garlic, sautéing until fragrant.
- Pour in beef broth and bring to a simmer.
- Cook covered for 2-3 hours until meat is tender.
- Add carrots and potatoes, cook for 15 minutes.
- Add corn and zucchini, cook for additional 10 minutes.
- Season with salt and pepper to taste.
- Serve hot with fresh cilantro and lime wedges.
Notes
- Can be made in a slow cooker on low for 6-8 hours or high for 4 hours.
- Add vegetables in the last 1-2 hours if using a slow cooker.
- For extra heat, add chopped jalapeños or serranos.
- Use beef soup bones for a more economical version.
- Check broth ingredients to ensure gluten-free if needed.
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 cups
- Calories: 385
- Sugar: 6g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 85mg
Keywords: caldo de res, Mexican beef soup, bone marrow soup, hearty soup, Mexican cuisine
