Caldo de Res: Spanish Beef Soup

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This is great and very different. We love soups and always looking for creative recipes. Great flavors. Love the chunky veggies! Will use this recipe a lot.

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if you've never had this soup before it'll change the way you think of soup

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Mmm, this Caldo de Res is a staple down here in the Rio Grande Valley of Texas. The way you cook it read a lot like my personal recipe. Good job. A variation that I make uses lime juice, green bell pepper, celery, and grey zucchini. Also, I like to add a jalape?o that has been seeded, and had the membrane removed. It gives it that sensation that you're about to get some fire, and at the last moment backs off. Appreciate your time.

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I cooked the peppers instead of just using for garnish. Left out the tomatoes. Used lime not lemon. Everyone LOVED this soup! I can't wait to make it again.

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Marrying into a partially Hispanic family has, at times, proved a bit intimidating when it comes to preparing anything, well, Mexican. This recipe was super easy and turned out great. My mother-in-law even shared with my husband a remark about how good it was and made just the right way with the large vegetable chunks. Thanks for a thumbs up from the family.

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Peggy In Chicago Wonderful soup, great flavors, the only I would change is to cut the corn of the cob, and then place in soup. It is too hard to eat the corn on the cob when in the soup. Also of you can not find corn on the cob, you can substitute with frozen kernel corn.

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out of all the spanish soups, this one has the best combinations of it all.

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GREAT RECIPE. THE ONLY THING I CHANGED IS I USED BOILING INSTEAD OF BAKING POTATOES.

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This is a great recipe, I only have the problem of finding beef shanks at the local grocer. Otherwise, I would make this alot more often.

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if neeed comfort this is the one