Low Sodium Mexican Caldo de Res
Discover the rich, comforting flavors of this **Low Sodium Mexican Caldo de Res**, a health-conscious twist on the traditional beef and vegetable soup. Packed with tender beef shanks, a vibrant medley of hearty vegetables like carrots, potatoes, zucchini, and chayote squash, and gently seasoned with aromatic herbs such as bay leaves, cilantro, and black peppercorns, this dish offers all the warmth and authenticity of the classic recipe without excessive salt. Perfectly simmered to create a nutrient-rich broth, this low-sodium version is ideal for those seeking a heart-healthy meal without sacrificing flavor. Serve it piping hot with a squeeze of fresh lime for a burst of brightness, and let this satisfying, wholesome soup become your go-to comfort food. Keywords: low sodium soup, healthy Mexican recipes, caldo de res recipe, beef vegetable soup, heart-healthy broth.
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Recipe Information
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
Instructions
In a large pot, add the beef shanks and cover with 12 cups of water.
Bring to a boil over medium-high heat, skimming the foam that rises to the surface.
Once boiling, add the quartered onion, whole garlic cloves, black peppercorns, and bay leaves.
Reduce the heat to low and simmer the broth uncovered for about 1 to 1.5 hours, or until the beef is tender.
Remove the beef shanks and set aside. Strain the broth through a fine mesh sieve into a clean pot to remove the solids.
Return the beef to the pot and add the carrots, potatoes, zucchini, chayote squash, cabbage, corn segments, and the bundle of cilantro.
Simmer the soup over medium heat for 20-30 minutes, or until vegetables are tender.
Season with freshly ground black pepper to taste.
Remove the cilantro bundle and discard before serving.
Serve the caldo de res hot with fresh lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3344 mg | 145% | |
| Total Carbohydrate | 233.7 g | 85% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 55.8 g | ||
| Protein | 230.5 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 8136 mg | 173% | |
*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.
