Low Fat Caldo de Res
Warm, comforting, and lightened up, this Low Fat Caldo de Res is a healthy twist on the classic Mexican beef and vegetable soup. Made with lean beef shank and a vibrant medley of fresh vegetables like zucchini, carrots, potatoes, and cabbage, this dish is simmered to perfection to create a flavorful yet guilt-free broth. The key to its low-fat appeal lies in carefully trimming the beef and skimming the broth for a cleaner, lighter taste without sacrificing heartiness. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this one-pot wonder is perfect for meal prepping or serving a wholesome family dinner. Whether you're looking for a nourishing soup or a satisfying way to incorporate more veggies into your diet, this Low Fat Caldo de Res is the ultimate comfort food.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
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.
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.
Add the sliced carrots, cubed potatoes, sliced zucchini, and chunks of corn. Continue to simmer for another 30 minutes.
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.
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.
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
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 9597 mg | 417% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 64.8 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 6447 mg | 137% | |
*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.
