Low Fat Caldo de Res

Enjoy the hearty flavors of a traditional Mexican soul food classic with this Low Fat Caldo de Res recipe, a lighter take on a beloved beef and vegetable soup. Made with tender lean beef shank, vibrant chunks of carrots, potatoes, zucchini, and corn, and infused with aromatic garlic, onion, and bay leaves, this healthy caldo is a satisfying and nourishing meal that's full of bold flavors. By trimming excess fat from the beef and keeping the ingredients fresh and wholesome, this soup is perfect for those seeking a guilt-free comfort food option. Finished with a garnish of fresh cilantro and a squeeze of lime, this low-fat dish is as refreshing as it is comforting. Ready in just a few simple steps and ideal for meal prepping, this recipe is your go-to for a warming, nutrient-packed dinner the whole family will love.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 pound lean beef shank
• 12 cups water
• 1 large, chopped onion
• 4 minced garlic cloves
• 2 bay leaves
• 3 medium, sliced carrots
• 2 medium, cubed potatoes
• 1 medium, sliced zucchini
• 2 cut into thirds corn on the cob
• 0.5 head, cut into chunks green cabbage
• 1 tablespoon salt
• 0.5 teaspoon freshly ground black pepper
• 1 wedges for serving lime
• 0.25 cup, chopped fresh cilantro

Directions

Step 1

Start by trimming any visible fat from the beef shank to ensure a low-fat dish. Rinse the beef under cold water and set aside.

Step 2

In a large stock pot, add the lean beef shank and 12 cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the top to keep the broth clear.

Step 3

Once boiling, reduce the heat to low and add the chopped onion, minced garlic, and bay leaves. Simmer for about 60 minutes or until the beef is tender.

Step 4

Remove the beef from the pot, let it cool slightly, then shred the meat off the bones, discarding any leftover fat and bones. Return the shredded beef to the pot.

Step 5

Add the sliced carrots, cubed potatoes, sliced zucchini, and chunks of corn. Continue to simmer for another 30 minutes.

Step 6

Add the cabbage chunks and increase the heat slightly. Let the soup cook for an additional 15-20 minutes or until all vegetables are tender.

Step 7

Season the soup with salt and freshly ground black pepper to taste, ensuring not to over-salt as the broth will naturally concentrate flavors as it cooks.

Step 8

Serve the Caldo de Res hot, garnished with fresh cilantro and a wedge of lime on the side for an extra kick of freshness and flavor.

Nutrition Facts

Serving size	(5064.5g)

Amount per serving	% Daily Value*
Calories	1785.5

Total Fat 40.9g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 340.2mg	0%
Sodium 9596.8mg	0%
Total Carbohydrate 211.5g	0%
Dietary Fiber 37.0g	0%
Total Sugars 64.8g
Protein 157.0g	0%

Vitamin D 0IU	0%
Calcium 661.2mg	0%
Iron 22.1mg	0%
Potassium 6447.0mg	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: 20.0%

Protein: 34.1%

Carbs: 45.9%