Low Carb Mexican Caldo de Res

Savor the comforting warmth of Low Carb Mexican Caldo de Res, a hearty, keto-friendly twist on the traditional beef and vegetable soup. This flavorful dish combines tender, slow-simmered beef shank with vibrant low-carb vegetables like zucchini, cabbage, green beans, and radishes, all infused with aromatic garlic, onion, and black peppercorns. Perfect for anyone watching their carb intake, this recipe skips the starchy ingredients without sacrificing the rich, authentic flavors of a classic Mexican caldo. Garnished with fresh cilantro and a zesty squeeze of lime, this satisfying soup is as nutritious as it is delicious. Whether you're meal prepping or seeking a soothing, wholesome dinner, this Low Carb Caldo de Res is a must-try for fans of comforting, low-carb Mexican cuisine.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef shank with bone
• 10 cups water
• 1 large white onion
• 3 large garlic cloves
• 1.5 tablespoons salt
• 1 teaspoon black peppercorns
• 6 medium radishes
• 1 cup green beans
• 1 medium zucchini
• 0.5 head cabbage
• 0.5 cup cilantro
• 2 large lime
• 1 whole jalapeño (optional)

Directions

Step 1

Rinse the beef shanks under cold water and pat them dry with paper towels.

Step 2

In a large pot over medium-high heat, add the 10 cups of water.

Step 3

Add the beef shanks to the pot along with the onion, cut into quarters, and the whole garlic cloves and bring to a boil.

Step 4

Once boiling, skim off any foam that rises to the surface using a spoon.

Step 5

Reduce the heat to low, partially cover, and let it simmer for 1.5 to 2 hours, or until the meat is tender and easily pulls apart.

Step 6

While the broth is cooking, prepare the vegetables: Slice the radishes in halves, trim the ends of the green beans, dice the zucchini, and chop the cabbage.

Step 7

Once the beef is tender, remove the onion and garlic from the broth. Discard or save for another recipe.

Step 8

Add the prepared radishes, green beans, zucchini, and cabbage to the pot.

Step 9

Add salt and black peppercorns to the broth and stir gently.

Step 10

Increase the heat to medium and cook for an additional 15-20 minutes until all the vegetables are tender but not mushy.

Step 11

Taste the broth and adjust the seasoning with more salt if needed.

Step 12

Chop fresh cilantro and slice limes into wedges for serving alongside the soup.

Step 13

If desired, finely chop the jalapeño and add it to the soup for a spicy kick.

Step 14

Ladle the caldo de res into bowls, ensuring each serving has a generous portion of beef and vegetables.

Step 15

Serve hot with a sprinkle of cilantro on top and a squeezed lime wedge.

Nutrition Facts

Serving size	(4412.5g)

Amount per serving	% Daily Value*
Calories	2641.1

Total Fat 165.2g	0%
Saturated Fat 63.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 725.7mg	0%
Sodium 14311.2mg	0%
Total Carbohydrate 90.1g	0%
Dietary Fiber 22.7g	0%
Total Sugars 44.1g
Protein 212.9g	0%

Vitamin D 0IU	0%
Calcium 581.7mg	0%
Iron 29.2mg	0%
Potassium 4421.7mg	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: 55.1%

Protein: 31.6%

Carbs: 13.4%