Mexican

Caldo de Res / Beef and Vegetable Soup is for Dinner.

Caldo de Res / Beef and Vegetable Soup takes several minutes to prepare.

Caldo de Res / Beef and Vegetable Soup takes several minutes to cook.

Caldo de Res / Beef and Vegetable Soup makes 8 servings.

The ingredients for Caldo de Res / Beef and Vegetable Soup are:

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
salt
water
1 bunch cilantro, coarsely chopped

Here is how you make Caldo de Res / Beef and Vegetable Soup:

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: 8Recipe submitted by SparkPeople user DORFILA.

The nutritional information for Caldo de Res / Beef and Vegetable Soup is:

• 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

Caldo de Res / Beef and Vegetable Soup is Mexican cuisine.