Beef soup with vegetables

Beef soup with vegetables is a traditional and comforting dish very popular in various regions of Latin America. It consists of a nutritious broth made from beef, slowly cooked to achieve an intense flavor and a tender texture, accompanied by a variety of fresh vegetables such as carrots, potatoes, corn, zucchini, chayote, and green beans, among others. This dish is known for its balanced contribution of proteins, vitamins, and minerals, thanks to the combination of meat and vegetables, making it ideal for a complete and healthy meal.

The origin of beef soup with vegetables lies in the home cooking of Mexico and Central America, where this recipe has been passed down from generation to generation as a comforting food, ideal for cold days or when seeking a light yet nutritious meal.

Among its notable properties are its high protein content from the beef, as well as fiber, vitamins (such as vitamin A and C), and minerals (such as iron and potassium) provided by the vegetables. Furthermore, being a soup made with fresh ingredients, it is a dish that aids in hydration and digestion, and is low in fat if the fat from the meat is removed before cooking.

In some Hispanic American countries, beef soup with vegetables may have local names or variations, such as caldo de res, sopa de carne con verduras, caldito de res, or simply caldo verde, although the latter in some regions refers to soups with different ingredients. However, in the context of home-cooked recipes, they all refer to a similar dish of a hearty broth with meat and vegetables.