Mexican Style Beef Soup /Spanish Rice/ Agua de Limon ❤️ Caldo de Res

Nothing brings people together quite like a large pot of homemade beef soup simmering on the stove. This traditional Mexican-inspired recipe combines tender beef, fresh vegetables, and a deeply flavorful broth that develops over several hours of slow cooking. It’s nourishing, comforting, and perfect for sharing with family and friends. If you’re looking for a satisfying one-pot meal packed with wholesome ingredients, this soup deserves a place on your table.

Ingredients

For the Soup (2-3 Servings)

• 300 g beef shank, cut into pieces
• 250 g chuck roast, cut into chunks
• 200 g neck bones
• 8 cups water
• 1 medium onion, roughly chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt, plus more to taste
• 1 medium carrot, sliced
• 1 cup green beans, trimmed and cut into pieces
• 1 small chayote, peeled and diced
• 1 ear corn, cut into chunks
• 2 small Yukon Gold potatoes, quartered
• 1 small sweet potato, cut into chunks
• 1 cup cabbage, roughly chopped
• 1 small zucchini, sliced
• 1 medium tomato, chopped
• 2 tablespoons chopped fresh cilantro

For Serving

• Lime wedges
• Extra chopped cilantro
• Warm corn tortillas

Optional Quick Salsa

• 1 Roma tomato
• 1 serrano pepper
• 1 garlic clove
• Salt to taste

Instructions

Place the beef shank, chuck roast, neck bones, and water in a large pot. Bring to a gentle boil over medium-high heat.

As foam rises to the surface, skim it off with a spoon to keep the broth clear.

Add the onion, garlic, cumin, and salt. Reduce the heat to a gentle simmer, cover partially, and cook for about 2 hours, or until the meat becomes tender.

Add the carrots, green beans, chayote, and corn. Continue cooking for 15 minutes.

Next, add the potatoes, sweet potato, cabbage, tomato, and cilantro. Stir gently and simmer for another 20 minutes.

Add the zucchini during the final 15-20 minutes of cooking so it stays tender without becoming mushy.

Taste the broth and adjust the seasoning with additional salt if needed.

Once all the vegetables are tender and the meat is falling apart, remove the soup from the heat and let it rest for 5 minutes before serving.

Ladle the soup into bowls, making sure each serving gets a generous amount of meat and vegetables.

Serve with fresh lime wedges, chopped cilantro, and warm corn tortillas on the side.

Notes & Tips

• Sweet potato adds a subtle sweetness and beautiful color to the broth.
• Avoid stirring the soup too often while it cooks to help the vegetables keep their shape.
• Yukon Gold potatoes hold together better than russet potatoes in long-simmered soups.
• Leftovers often taste even better the next day because the flavors continue to develop overnight.
• For extra heat, serve with a fresh serrano salsa or sliced jalapeños.
• If you prefer a richer broth, simmer the meat for an additional 30 minutes before adding the vegetables.

Have you tried making traditional Mexican beef soup before? Give this recipe a try and share your results. I’d love to hear what vegetables you added and how your family enjoyed it!