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Homestyle Caldo De Rez Soup

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“This is a very heart warming soup much like a chicken soup but much more flavorful. I make this alot in winter especially during times that my family is sick. It also freezes well and I often ffreeze it into individual portions so I can warm up 1 bowl at a time if need be.My husband likes to add Tapatio or Valentin hot sauce to his soup after I serve him, I like a little he likes alot so this is optional according to your own taste.”
READY IN:
2hrs 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 1 lb cubed beef stew meat (or short ribs, ox tail)
  • 3 ears corn (I like to use small frozen corn approx. 9 sml.pieces)
  • 1 head cabbage, cut into 4 pieces
  • 3 -4 zucchini, cut into 2 inch cubes
  • 1 lb baby carrots
  • 4 -5 large cubed potatoes
  • 1 (12 ounce) can tomato sauce
  • 1 yellow onion, cut into 4 pieces
  • 3 -4 lemons (for your soup after serving)
  • 1 (8 ounce) bottle hot sauce
  • 2 -3 tablespoons salt & pepper, to taste
  • 1 teaspoon ground cumin (optional)

Directions

  1. Put about a tbsp of oil in bottom of large stock pot turn heat to med high and braise meat in pot with onion and a head of garlic.
  2. Fill pot with water 1/2 way full.
  3. Place all of the vegetables into pot and fill with more water if needed.
  4. Add can of tomato sauce and season lightly.
  5. After 1 hour Taste broth and add more seasoning if needed.
  6. Let cook on Med high for 3 hours or until meat is tender and easily shreds.

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