Low Fat Mexican Caldo de Res
Discover the rich and comforting flavors of *Low Fat Mexican Caldo de Res*, a healthier spin on the traditional Mexican beef and vegetable soup. This heartwarming dish features lean beef shank simmered to tender perfection, paired with vibrant vegetables like carrots, zucchini, and chayote squash, and enhanced with aromatic ingredients like garlic, onion, and bay leaves. The carefully trimmed beef and light preparation process ensure a low-fat yet deeply flavorful broth. Served piping hot and garnished with fresh cilantro and a squeeze of lime, this nourishing soup makes a wholesome meal for the whole family. With simple ingredients and easy steps, it's the perfect way to enjoy authentic Mexican cuisine while keeping things lighter. Whether you're looking for a healthy dinner option or a cozy dish for chilly evenings, this low-fat caldo de res is sure to delight your taste buds!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Trim excess fat from the beef shank and cut it into large chunks. This will help reduce the overall fat content of the soup.
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.
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.
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.
After the beef has simmered for an hour, add the prepared vegetables (carrots, zucchini, potatoes, cabbage, chayote, and corn) to the pot.
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.
Taste the broth and adjust the seasoning with additional salt and pepper, if needed.
Remove the onion, garlic, and bay leaves from the pot, as they have done their part in flavoring the broth.
Serve the caldo de res hot, garnished with freshly chopped cilantro and lime wedges on the side for added brightness and flavor.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 10041 mg | 437% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 61.9 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 6239 mg | 133% | |
*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.
