Heart-Healthy Mexican Caldo de Res

Warm, nourishing, and full of vibrant flavors, this Heart-Healthy Mexican Caldo de Res is a lighter spin on the traditional Mexican beef soup. Made with lean beef shank and a colorful array of nutrient-packed vegetables like zucchini, chayote, carrots, and cabbage, this recipe is a wholesome, one-pot wonder perfect for cozy dinners. Its rich, aromatic broth is infused with garlic, onion, bay leaf, and black peppercorns, creating a depth of flavor that pairs beautifully with fresh cilantro and a squeeze of lime. With low-sodium seasoning and minimal added fat, this hearty soup is as kind to your heart as it is to your taste buds. It's a simple yet satisfying dish that’s ideal for meal prepping or serving family-style, ensuring every bowl is brimming with vitality and comfort.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 2 pounds lean beef shank, trimmed of fat
• 1 medium onion
• 3 garlic cloves
• 1 bay leaf
• 1 tablespoon black peppercorns
• 1 teaspoon salt
• 2 medium carrot, sliced
• 1 medium zucchini, sliced
• 2 russet potato, cubed
• 1 chayote, peeled and chopped
• 2 corn on the cob, cut into thirds
• 1 head green cabbage, cut into wedges
• 0.5 cup fresh cilantro, chopped
• 2 fresh lime, cut into wedges
• 12 cups water

Directions

Step 1

Rinse and trim any additional fat from the beef shanks. Place them in a large pot.

Step 2

Add 12 cups of water to the pot and bring it to a boil over medium-high heat. Skim off any foam that rises to the surface.

Step 3

Once the foam has been skimmed, reduce the heat to low and add the onion and garlic. Also, add the bay leaf, black peppercorns, and salt.

Step 4

Cover and let the beef simmer gently for 90 minutes to 2 hours until the beef is tender and the broth is rich in flavor.

Step 5

While the beef is cooking, prepare the vegetables: slice the carrots and zucchini, cube the potatoes, chop the chayote, cut the corn into thirds, and slice the cabbage into wedges.

Step 6

Once the beef is tender, remove the onion and garlic from the pot (you can discard them as they have flavored the broth).

Step 7

Add the carrots, potatoes, chayote, and corn to the broth and simmer for 15 minutes.

Step 8

Then, add the zucchini and cabbage to the pot. Continue simmering for another 10-15 minutes or until all the vegetables are tender.

Step 9

Adjust the seasoning with more salt, if necessary.

Step 10

Serve the caldo hot in large bowls, ensuring each bowl has a good mix of beef, broth, and vegetables.

Step 11

Garnish with fresh cilantro and serve with lime wedges for added flavor.

Nutrition Facts

Serving size	(6096.7g)

Amount per serving	% Daily Value*
Calories	2606.7

Total Fat 70.2g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0g
Cholesterol 725.7mg	0%
Sodium 3354.6mg	0%
Total Carbohydrate 208.3g	0%
Dietary Fiber 53.0g	0%
Total Sugars 67.7g
Protein 298.2g	0%

Vitamin D 0IU	0%
Calcium 1009.2mg	0%
Iron 37.2mg	0%
Potassium 8392.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.8%

Protein: 44.9%

Carbs: 31.3%