Soups - Caldo de res slow cooker recipes
Author: Amy Pearson
Caldo de Res is a Mexican beef soup made with chunks of beef and vegetables. Loaded with plenty of flavor and very easy to make, my Slow Cooker Caldo de Pollo is a quick, weekday version of the Mexican comfort food classic.
Crock-Pot Mexican Beef & Veggie Soup Recipe
This lovely Mexican soup is full of beef, veggies and a flavorful broth. The perfect soup on a cold and chilly Autumn or Winter day. Serve with bread or flour tortillas to sop up the juices!
Provided by: Crock-Pot Ladies
Total time: 330 minutes
Cook time: 300 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 12
Provided by: Crock-Pot Ladies
Total time: 330 minutes
Cook time: 300 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 12
Ingredients:
- 3 Pounds Boneless Beef Ribs (Or Boneless Chicken Or Pork)
- 5 Cups Low Sodium Beef Broth (Or Chicken Broth)
- 1 Small Head Cabbage (Sliced)
- 1 Large Carrot (Peeled And Sliced)
- 1 Medium Yellow Onion (Peeled And Diced)
- 2 Cups Frozen Corn Kernels (Or 1 Can Corn, Drained)
- 1 Medium Zucchini (Peeled And Diced)
- 3 Medium Potatoes (Peeled And Diced)
- 1/4 Teaspoon Kosher Salt (Or To Taste)
- 1/4 Teaspoon Freshly Ground Black Pepper (Or To Taste)
- 1/2 Cup Chopped Fresh Cilantro (Optional)
- 1 Medium Lime (Cut Into Wedges - Optional)
Nutrition:
- Calories: 507 kcal
- Carbohydrate: 58 g
- Protein: 35 g
- Fat: 16 g
- Saturated Fat: 6 g
- Cholesterol: 79 mg
- Sodium: 249 mg
- Fiber: 8 g
- Sugar: 21 g
- Unsaturated Fat: 2 g
- Serving Size: 1 serving
- Place meat in a 6 quart or larger slow cooker.
- Add broth, cabbage, carrots, onions, and corn to the slow cooker.
- Cover and cook on HIGH for 3 hours or 7 hours on LOW or until the meat is very tender.
- Remove lid from slow cooker and add the zucchini and potatoes to the slow cooker.
- Recover and continue cooking for an additional 2 - 3 hours or until the potatoes are tender.
- Taste soup and season with salt and pepper as needed.
- Ladle hot soup into bowls and garnish with fresh cilantro and a squeeze of fresh lime if desired.
Tags:
Crockpot Caldo De Res
Beef SoupA little taste of South Texas Comfort Food from yours truly ♡Mama in The Kitchen Cooking and Baking♡☆ S H A R E ☆ ♡ T O ♡ ☆ S A
Caldo de Res – Mexican Beef Soup Recipe
Caldo de Res is a Mexican beef soup made with chunks of beef and vegetables. Stove top, slow cooker & Pressure Cooker instructions.
Provided by: What's Cooking America
Total time: 130 minutes
Cook time: 100 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 27
Provided by: What's Cooking America
Total time: 130 minutes
Cook time: 100 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 27
Ingredients:
- 4 tablespoons vegetable oil, (divided)
- 1 pound beef shank (or beef ribs with bones)
- 1 pounds beef chuck roast, (cut into 2-inch cubes)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium yellow onion, (peeled and chopped)
- 2 to 3 whole garlic (cloves, peeled and minced)
- 1 tablespoon fresh oregano*
- 1 teaspoon cumin, (ground)
- 1 teaspoon chicken bouillon
- 4 cups beef stock**
- 2 cups water
- 1 to 2 bay leaves
- 1 (14.5-ounce) can tomatoes, (diced, with liquid)
- 1 (14.5-ounce) can tomato sauce***
- 2 large red potatoes, (cut into 2-inch cuves)
- 2 carrots, (peeled and cut into 1-inch chunks)
- 1 zucchini (squash, halved lengthwise, and cut into 1-inch pieces)
- 2 ears of corn, (husks and silk removed, and cut crosswise into 1-inch thick rounds)
- 1/2 medium head of cabbage, (cored and cut into wedges (optional))
- Salt (and pepper to taste)
- Cilantro (or mint, chopped)
- Onions, (chopped)
- Jalapenos, (sliced)
- Radishes, (sliced)
- Avocado (slices)
- Lime (wedges)
How to cook:
- Stove Top Instructions:
- Pat beef dry with paper towels and sprinkle with salt and pepper. In a large 6 quart Dutch oven over medium-high heat, add 2 tablespoons vegetable oil. Add beef w/ bones and brown on all sides, about 5 to 7 minutes total. Remove beef and set aside on plate.
- Add 2 more tablespoons vegetable oil, then add onions and sauté for 4 minutes until softened and translucent. Stir in garlic, oregano, cumin and chicken bouillon and cook for about 30 seconds, until fragrant.
- Pour in beef stock and water and stir together with onion mixture to scrape up all the browned bits at the bottom of the pot. Stir in beef with bones and bay leaves. Bring to a boil, then reduce heat to medium-low and let simmer uncovered for 1 hour.
- Add in diced tomatoes with liquid, tomato sauce, potatoes, carrots and stir together with soup mixture. Continue to let simmer uncovered for 20 minutes, or until beef and vegetables are tender. Finally add in zucchini, corn and cabbage wedges and stir into soup mixture. Let simmer for 5 to 10 minutes or until corn is tender. Finish off by stirring in cilantro and season with salt and pepper to taste. Discard the bay leaves and bones.
- Serve in bowls garnished with cilantro, jalapeño slices, radish slices and squeeze a fresh lime wedge over the soup and enjoy. This soup is excellent served with corn or flour tortillas on the side.
- Serves 6 to 8.
- Slow Cooker Instructions:
- Pre-heat slow cooker on high heat
- Pat beef dry with paper towels and sprinkle with salt and pepper. In a large skillet over medium-high heat, add 2 tablespoons vegetable oil. Add beef with bones and brown on all sides, about 5 to 7 minutes total. Remove beef from skillet and set aside on plate.
- Add 2 additional tablespoons vegetable oil, then add onions and sauté for 4 minutes until softened and translucent. Scrape up any browned bits from the bottom of the skillet. Stir in garlic, oregano, cumin, and chicken bouillon and cook for about 30 seconds until fragrant.
- Add beef with bones and onion mixture to slow cooker and pour in beef stock and water. Stir in beef chunks and bay leaves. Cover with lid and cook for 4 to 5 hours on high heat or 8 to 10 hours on low heat.
- During last hour of cooking, remove lid and add in diced tomatoes with liquid, tomato sauce, potatoes, and carrots; stir together with soup mixture. Cover with lid and cook for remainder of time or until beef and vegetables are tender.
- Remove lid and add in zucchini, corn and cabbage and stir into soup mixture. Cover with lid and let cook for 5 to 10 minutes or until corn is tender. Finish off by stirring in cilantro and season with salt and pepper to taste. Discard the bay leaves and bones.
- Serve in bowls garnished with cilantro, jalapeño slices, radish slices, and squeeze a fresh lime wedge over the soup and enjoy. This soup is excellent served with corn or flour tortillas on the side.
- Serves 6 to 8.
- Instant Pot Pressure Cooker Instructions:
- Select Saute mode and high heat setting. Pat beef dry with paper towels and sprinkle with salt and pepper. Add 2 tablespoons vegetable oil to inner pot. Add beef with bones and brown on all sides, about 5 to 7 minutes total. Remove beef and set aside on plate.
- Add 2 more tablespoons vegetable oil to inner pot, then add onions and sauté for 4 minutes until softened and translucent. Stir in garlic, oregano, cumin and chicken bouillon and cook for about 30 seconds, until fragrant. Press the Keep Warm/Cancel button to turn off the heat.
- Pour in beef stock and water. Add in beef with bones and bay leaves and stir everything together. Cover with lid and turn to seal lid closed. Adjust steam valve to close. Select the Manual button, high heat setting. Adjust cooking time to 20 minutes, then let natural pressure release for 10 minutes, then quick release the rest of the steam and open the lid when all the pressure is released.
- Add in the diced tomatoes with liquid, tomato sauce, carrots and potatoes and stir together. Note: Do not let inner pot get more than 2/3rd full, you may have to adjust liquids depending on the size of the pot. Cover with lid and turn to seal the lid closed. Adjust steam valve to close. Select the Manual button, high heat setting. Adjust cooking time to 10 minutes, then then quick release the pressure and open the lid. Add in the zucchini, corn and cabbage wedges. Select the Saute button and let cook for 5 to 10 minutes with the lid off until the corn is tender. Press the Keep Warm/Cancel button to turn off the heat.
- Finish off by stirring in cilantro and season with salt and pepper to taste. Discard the bay leaves and bones. Serve in bowls garnished with cilantro, jalapeño slices, radish slices and squeeze a fresh lime wedge over the soup and enjoy. This soup is excellent served with corn or flour tortillas on the side.
- Serves 6 to 8.
Slow Cooker Caldo de Pollo
Loaded with plenty of flavor and very easy to make, my Slow Cooker Caldo de Pollo is a quick, weekday version of the Mexican comfort food classic.
Provided by: Liz DellaCroce
Total time: 250 minutes
Cook time: 240 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 9
Provided by: Liz DellaCroce
Total time: 250 minutes
Cook time: 240 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 9
Ingredients:
- 8 cups chicken broth (low sodium)
- 12 ounces shredded chicken (rotisserie works well)
- 2 carrots (diced)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 juice of lime
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- slices additional lime wedges (minced cilantro and jalapeño - to serve)
Nutrition:
- Serving Size: 2 cups
- Calories: 133 kcal
- Carbohydrate: 7.4 g
- Protein: 19.5 g
- Fat: 2.2 g
- Saturated Fat: 0.7 g
- Cholesterol: 45 mg
- Sodium: 490 mg
- Fiber: 1.1 g
- Sugar: 3.2 g
- Unsaturated Fat: 1.5 g
- Place all ingredients (chicken broth through pepper) in a slow cooker and stir to combine.
- Heat on Low for 8 Hours or High for 4 Hours.
- Serve with lime wedges and garnish with plenty of minced cilantro and jalapeño slices.
Caldo de Res
Caldo de Res is a Mexican beef soup that's hearty enough to be a main meal and the perfect dish to make during the winter.
Provided by: MyRecipes
Yields: 8 items
Number of ingredients: 11
Provided by: MyRecipes
Yields: 8 items
Number of ingredients: 11
Ingredients:
- 1 (2-pound) beef shank
- 12 cups water
- 4 cups coarsely chopped green cabbage (about 10 1/2 ounces)
- 3 cups (1/2-inch-thick) slices zucchini
- 2 cups vertically sliced onion
- 1 cup (1/2-inch-thick) slices celery
- 5 medium carrots, halved lengthwise and cut into 1-inch pieces
- 5 garlic cloves, crushed
- 3 chicken-flavored bouillon cubes
- Lime wedges
- Chopped fresh cilantro
Nutrition:
- Calories: 173 calories
- Carbohydrate: 13 g
- Cholesterol: 44 mg
- Fat: 4.2 g
- Fiber: 3.6 g
- Protein: 21.4 g
- Saturated Fat: 1.4 g
- Sodium: 412 mg
- Place beef shank into a large saucepan; cover with water to 2 inches above shank. Bring to a boil; cook 1 hour or until beef is tender. Cool slightly; remove beef, discarding bone. Cut beef into large pieces; set aside.
- While beef shank is cooking, combine 12 cups water and next 7 ingredients (water through bouillon cubes) in a large Dutch oven. Bring to a boil; reduce heat, and simmer 30 minutes or until vegetables are crisp-tender. Ladle soup into large bowls, and top with beef. Serve with lime and cilantro.
