Caldo de Res / Beef and Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 386.8
  • Total Fat: 11.9 g
  • Cholesterol: 112.0 mg
  • Sodium: 1,929.6 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 7.7 g
  • Protein: 39.1 g

View full nutritional breakdown of Caldo de Res / Beef and Vegetable Soup calories by ingredient
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A hearty/healthy soup for those cold days. A hearty/healthy soup for those cold days.
Number of Servings: 8


    3 lbs. beef chuck or shank
    1 large onion, quartered
    15 baby carrots, whole
    3 potatoes, quartered
    1 large head cabbage, quartered
    2 ears corn, cut into thirds
    3 squash, sliced into thick rounds
    1 bunch cilantro, coarsely chopped


Bring about 10 cups of water to a boil, or enough to cover all your ingredients. Add salt and onion. Bring to a boil, turn heat to medium low and simmer for an 1.5 hours. Add potatoes, carrots, cabbage and corn. Return to boiling and again simmer for 30 minutes. Add squash and cilantro and cook for another 10 minutes. Note: Vegetables are cut large so they stand up to the cooking.

Number of Servings: 8

Recipe submitted by SparkPeople user DORFILA.

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Member Ratings For This Recipe

  • Good basic soup recipe for a cold winter's night...or day;) I did add Knorr's Caldo de Tomate with Chipolte because we like the tomato taste but it does have MSG for those that can't have that. Thanks for posting the recipe! - 12/13/10

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