Reviewed: Oct. 28, 2009

It was ok. It wasn't like the caldo @ my favorite resturant. I didn't have any soup bones for it. It is a good soup if you have wrestlers that are trying to cut weight. I will try it again and use soup bones rather than just meat.

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Ms Sis

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Reviewed: Sep. 13, 2009

My husband and I just finished feasting on this soup. It truly is the best I have made,I followed the recipe except I used beef neck bones(just like my grandma used to do). I cooked the bones for about 35 min then added all the veggies except the cabbage,I added it about 20 min before serving. The lime juice is the key ingredient to make this super special. I sucked on the neck bones,like grandma did. Does that gross you out,too bad,don't knock it til you've tried it.

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Cris

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Reviewed: Mar. 23, 2009

This recipe is a great basis for a soup and it allows the cook to add their own twist. I used precut beef cubes which I browned with the garlic and onion before i added the rest of the veg. I used chicken and beef boullion and added the cabbage at the end. It turned out delicious and I think the leftovers will taste even better tomorrow.

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smallitaliangirl

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Reviewed: Feb. 12, 2009

It turned out to be the best beef soup that I've ever made. My husband loves it & even told his mother about it..wow.. Thank you!

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Reneé

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

Great basic recipe. No offense to Alex but in Fresno County we add chayote and sliced corn on the cob. Great dinner and yes... with corn tortillas, maybe chips and salsa and a good beer! Outstanding for tailgate parties or ski trips. PS I'd spike it up with a low sodium beef base. "J"

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KELARJIAN

Cooking Level: Expert

Home Town: Fresno, California, USA

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Reviewed: Mar. 2, 2008

Very, very good and super easy to make! I'll definitely be keeping a copy of this in my recipe box. Thank you!

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Monica

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Feb. 12, 2008

can't wait to try this, looks (from the picture) just like the Caldo we enjoy at a local Mexican restaurant.

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BarbaraRose

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Reviewed: Dec. 28, 2007

I followed exact recipe and it came out delicious. No changes needed.

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Charles

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Reviewed: Nov. 19, 2007

Very good I added onion salt and some additional spices, the cilantro is excellent in this soup!

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JillyMac

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2007

this is awesome! thanks for the recipe.

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GQ

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Reviewed: Jul. 9, 2007

Excellent, tasty, and inexpensive recipe. This is my new comfort soup-instead of chicken noodle!

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LWADE0319

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Grayslake, Illinois, USA

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Reviewed: Apr. 24, 2007

This was delicious!!! I used canned diced tomatoes and it turned out great. Thank you and God bless!

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calebs wife

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Reviewed: Apr. 9, 2007

Good base. I make mine w/1-2 tsps of adobe spice, 1/2 tsp of oregano, lemon grass, and a whole lemon squeezed in and throw the rind in as well. I also always use a soup beef bone. I also let the spices & meat cook for about 30-45 minutes before adding the veggies.

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RitaRita

Cooking Level: Expert

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Reviewed: May 18, 2006

The caldo de res is very good, but I didn't cook it for as long I didn't want my veggies to get too soft.The taste was great and just like my mom makes it........ : )

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ANAWEB

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Reviewed: Oct. 17, 2005

I haven't had this soup since I was a little girl. I made it and it was delicious! Just don't forget the lime! It's a very important ingredient. I didn't use the exact meat it called for. I actually used 2 lbs of beef meat chopped and it was delicious. Husband loved it! I also took the advice someone else gave-let the meat boil some before you add the rest of the vegetables. And I also didn't measure it exactly as the recipe says.

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MonkeyButt

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Sep. 14, 2005

I love this soup. It is soo good. My favorite mexican restaurant serves a caldo de res that I love, and I have been looking for a recipe to duplicate it at home and this is very close. I add slices of corn on the cob and large chunks of zucchini to make it like theirs and serve it with fresh lime, mexican rice (put a few spoonfuls of rice and salsa in your soup! awesome) Great recipe! Thank you!

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Apr. 9, 2005

I put everything in a crockpot and let it cook all day on low and it was delicious. No beef shanks at the market that day, but I used an inexpensive piece of beef with a bone in it (I think it was a beef chuck roast). I thought it important to use a piece of beef with a bone in it, and I really do think it enriched the broth. It was GOOD!!

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BIZEEMOM

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Reviewed: Dec. 20, 2004

This came out fantastic,i grew up on the mexico border and was yearning for some authentic mexican food,i used the serving size changer to 10, and im never one for using measuring spoons,just add here and there,,i made this for friends last night,,they couldnt stop eating, thanks alex

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BUDDLY

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Reviewed: Nov. 2, 2004

This soup was just okay. I added a lot more cilantro at the end and that really added a lot of flavor. Although the recipe says it only makes 4 servings, I made it exactly as it is written and it made about 8-10 servings! My husband didn't care for it so I have a LOT of leftovers to eat...

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TIMSCOOLGAL

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Reviewed: Oct. 31, 2004

This was pretty good. Almost as good as my Dad made when I was growing up (he was from Mexico). I added corn on the cob and zucchini because that's how I always had it.

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Mommyto2

Home Town: Saint Paul, Minnesota, USA

Living In: Colorado Springs, Colorado, USA

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Caldo De Res (Beef Soup)

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