Fall is on the air with our crisp cool mornings of late - which means it is soup season!
Caldo de Res is a soup common to Hispanic cultures, especially Mexico. My grandmother made it for us often when we'd visit, and it was my favorite of her soups. Caldo de Res is a great "kitchen sink" or "stone soup" type recipe with a beefy bone broth base and a wide variety of cold hearty veggies thrown in. The traditional version is a bit different than this paleo-friendly adaptation using lots of green veggies, but the result is just as satisfying.
I make a large batch of this soup then divide it up into freezer safe glassware to keep until needed. Then I take it for lunches and such. The nutrients from the bone broth, meat and marrow and all those green veggies make this a super food soup.
- 2 quarts water
- Beef short ribs, bone in (Beef shank will work as well)
- 1 yellow onion, chopped
- 1 head cabbage, chopped
- 1 zucchini, chopped
- 2 red potatoes, chopped (optional)
- 1 hatch or poblano green chili, de-seeded and chopped
- 1 garlic clove, crushed
- 1 bunch cilantro (optional)
- Salt to taste (I use about 3 tbsp. of full-spectrum real sea salt)
Pour water into a large stock pot, dutch oven or slow cooker on low heat. Add short ribs to water along with salt to begin broth. Allow this to cook for at least an hour before adding your veggies.
Chop your cabbage, onion, zucchini, and other vegetables into spoon-able sized bites. Then add to your broth pot. Add more salt to taste. Cook for another hour, stirring occasionally, then serve. Yields 8-10 servings.
I love to have this soup with a quesadilla or a couple tacos (the real kind, made with non-GMO corn tortillas pan fried in lard and filled with pulled chicken or pork). Corn tortillas are obviously not strictly paleo, but just the soup by itself is paleo friendly and can be modified for special diets such as GAPS or autoimmune paleo.