Low Sodium Mexican Caldo de Res

Savor the comforting flavors of traditional Mexican cuisine with this Low Sodium Mexican Caldo de Res, a hearty and wholesome beef and vegetable soup that’s perfect for a cozy meal. This lighter take on the classic caldo de res is slow-simmered to create a rich, aromatic broth without added salt, letting the natural flavors of tender beef shank, vibrant carrots, potatoes, zucchini, chayote squash, and cabbage shine. Enhanced with fragrant herbs like bay leaves and cilantro, this low-sodium recipe keeps things simple yet satisfying. Each bowl is finished with a squeeze of fresh lime for a zesty kick, making it a healthier but equally delicious choice for your next family dinner. Easy to prepare and generously portioned, this dish is ideal for anyone looking for a heart-smart spin on a beloved Mexican tradition. Perfectly comforting, nutrient-packed, and low on sodium, this soup is a flavorful celebration of wholesome ingredients.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef shank with bone
• 12 cups water
• 1 medium, quartered onion
• 4 whole garlic cloves
• 1 teaspoon black peppercorns
• 2 whole bay leaves
• 3 large, cut into chunks carrots
• 2 large, peeled and cut into chunks potatoes
• 1 large, sliced zucchini
• 1 medium, peeled and cut into chunks chayote squash
• 1 small, cut into wedges cabbage
• 2 ears, sliced into thirds corn on the cob
• 0.5 bunch, tied with kitchen twine cilantro
• 1 large, cut into wedges lime
• 0.5 teaspoon freshly ground black pepper

Directions

Step 1

In a large pot, add the beef shanks and cover with 12 cups of water.

Step 2

Bring to a boil over medium-high heat, skimming the foam that rises to the surface.

Step 3

Once boiling, add the quartered onion, whole garlic cloves, black peppercorns, and bay leaves.

Step 4

Reduce the heat to low and simmer the broth uncovered for about 1 to 1.5 hours, or until the beef is tender.

Step 5

Remove the beef shanks and set aside. Strain the broth through a fine mesh sieve into a clean pot to remove the solids.

Step 6

Return the beef to the pot and add the carrots, potatoes, zucchini, chayote squash, cabbage, corn segments, and the bundle of cilantro.

Step 7

Simmer the soup over medium heat for 20-30 minutes, or until vegetables are tender.

Step 8

Season with freshly ground black pepper to taste.

Step 9

Remove the cilantro bundle and discard before serving.

Step 10

Serve the caldo de res hot with fresh lime wedges on the side for squeezing over the soup.

Nutrition Facts

Serving size	(5467.3g)

Amount per serving	% Daily Value*
Calories	3290.3

Total Fat 168.1g	0%
Saturated Fat 64.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 725.7mg	0%
Sodium 3344.2mg	0%
Total Carbohydrate 233.7g	0%
Dietary Fiber 35.5g	0%
Total Sugars 55.8g
Protein 230.5g	0%

Vitamin D 0IU	0%
Calcium 625.6mg	0%
Iron 35.3mg	0%
Potassium 8135.7mg	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: 44.9%

Protein: 27.4%

Carbs: 27.7%