Low Sodium Caldo de Res
Savor the comforting warmth of **Low Sodium Caldo de Res**, a traditional Mexican beef and vegetable soup reimagined for a health-conscious twist. This hearty, nutrient-packed recipe features tender beef shanks simmered to perfection alongside an array of vibrant vegetables like zucchini, carrots, potatoes, and cabbage, all cooked in a flavorful, low-sodium broth. Black peppercorns, bay leaves, garlic, and onion infuse the dish with aromatic depth, while a splash of lime juice and fresh cilantro garnish bring a zesty brightness to every bite. Perfect as a wholesome family meal, this low sodium version of Caldo de Res is both delicious and heart-healthy, ensuring you enjoy authentic taste without compromising on wellness. Serve hot, and let the medley of natural flavors shine!
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Recipe Information
Ingredients
- 2 pounds beef shank (with bone)
- 12 cups water
- 1 onion, quartered
- 4 garlic cloves, peeled
- 1 teaspoon black peppercorns
- 2 bay leaves
- 3 carrots, large, peeled and cut into chunks
- 2 potatoes, large, peeled and quartered
- 2 zucchini, cut into large chunks
- 3 corn on the cob, cut into thirds
- 1 cabbage, small head, cut into wedges
- 1 cup cilantro, fresh, chopped
- 2 lime, cut into wedges
Instructions
Rinse the beef shank under cold water to remove any bone fragments and impurities.
In a large stockpot, combine the beef shank, water, onion, garlic, black peppercorns, and bay leaves. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and skim off any foam that rises to the surface. Cover and simmer for 90 minutes, allowing the flavors to develop fully.
Add the carrots and potatoes to the pot and simmer for an additional 30 minutes until they begin to soften.
Add the zucchini, corn, and cabbage to the pot. Continue to simmer for another 30 minutes until all vegetables are tender and the beef is tender and cooked through.
Remove the beef shanks. Let them cool slightly, then shred the meat, discarding bones and any excess fat. Return the shredded meat to the pot.
Taste the soup and adjust any spices if desired with additional black pepper. Remember, this is a low sodium recipe, so taste each serving and add a splash of lime juice to enhance flavors.
Serve the soup hot in bowls, garnished with chopped cilantro and additional lime wedges for squeezing.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.4 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1402 mg | 30% | |
*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.
