Low Fat Mexican Caldo de Res

Savor the comforting flavors of *Low Fat Mexican Caldo de Res*, a lighter twist on the traditional Mexican beef and vegetable soup. This wholesome recipe features tender chunks of lean beef shank simmered in a deeply flavorful broth infused with onions, garlic, and bay leaves. Packed with vibrant, nutrient-rich vegetables like carrots, zucchini, chayote squash, green cabbage, and corn on the cob, this soup is both hearty and refreshing. Its low-fat preparation ensures all the comfort without the guilt, making it a perfect choice for a nourishing family dinner. With just a squeeze of fresh lime and a sprinkle of cilantro, this classic dish is elevated with bright, zesty notes. Ready in a few simple steps, this caldo de res is high in flavor, low in fat, and brimming with authentic Mexican goodness—ideal for soup lovers seeking a healthy, satisfying option!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 1 lb lean beef shank
• 10 cups water
• 1 medium onion
• 3 cloves garlic
• 2 leaves bay leaves
• 1 tbsp salt
• 1 tsp pepper
• 2 large carrots
• 1 large zucchini
• 2 medium potatoes
• 1 small head green cabbage
• 1 chayote squash
• 2 ears corn on the cob
• 1 lime
• 0.5 cup fresh cilantro

Directions

Step 1

Trim excess fat from the beef shank and cut it into large chunks. This will help reduce the overall fat content of the soup.

Step 2

In a large pot, combine the beef shank and 10 cups of water. Bring it to a boil over high heat, skimming off any foam that forms on the surface.

Step 3

Once boiling, reduce the heat to low. Add the whole onion, garlic cloves, bay leaves, salt, and pepper. Cover and simmer for about 1 hour or until the beef is tender.

Step 4

While the beef is cooking, prepare the vegetables. Peel and slice the carrots into thick rounds. Cut the zucchini and potatoes into chunks. Quarter the cabbage head and chayote squash. Cut the corn on the cob into thirds.

Step 5

After the beef has simmered for an hour, add the prepared vegetables (carrots, zucchini, potatoes, cabbage, chayote, and corn) to the pot.

Step 6

Increase the heat to bring the pot back to a boil, then reduce the heat to a simmer again. Cook for an additional 30 to 45 minutes, or until the vegetables are tender.

Step 7

Taste the broth and adjust the seasoning with additional salt and pepper, if needed.

Step 8

Remove the onion, garlic, and bay leaves from the pot, as they have done their part in flavoring the broth.

Step 9

Serve the caldo de res hot, garnished with freshly chopped cilantro and lime wedges on the side for added brightness and flavor.

Nutrition Facts

Serving size	(4523.5g)

Amount per serving	% Daily Value*
Calories	1744.0

Total Fat 40.9g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 340.2mg	0%
Sodium 10040.6mg	0%
Total Carbohydrate 201.2g	0%
Dietary Fiber 33.7g	0%
Total Sugars 61.9g
Protein 155.5g	0%

Vitamin D 0IU	0%
Calcium 577.7mg	0%
Iron 21.6mg	0%
Potassium 6239.2mg	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: 20.5%

Protein: 34.7%

Carbs: 44.8%