Heart-Healthy Caldo de Res

Discover the comforting flavors of Heart-Healthy Caldo de Res, a lightened take on the traditional Mexican beef soup that's as nutritious as it is satisfying. Made with lean, bone-in beef shank, vibrant seasonal vegetables like zucchini, chayote, and cabbage, and simmered in a rich, low-sodium beef broth, this recipe is perfect for those seeking a wholesome, hearty meal. Subtly seasoned with garlic, bay leaves, and peppercorns, this dish strikes the perfect balance between bold and clean flavors. Skimming excess fat and using olive oil for sautéing ensures a heart-smart touch, while fresh cilantro and lime wedges add a refreshing finish. Ready in just over two hours, this one-pot wonder serves six and makes for the ultimate comforting, nutrient-packed dinner.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 pound lean beef shank, bone-in
• 1 tablespoon olive oil
• 1 whole medium onion, chopped
• 3 cloves garlic cloves, minced
• 8 cups low-sodium beef broth
• 1 whole bay leaf
• 1 teaspoon black peppercorns
• 2 whole large carrot, sliced
• 2 stalks celery stalks, sliced
• 2 whole medium potatoes, cubed
• 1 whole zucchini, sliced
• 1 whole medium chayote, cubed
• 2 ears corn on the cob, cut into thirds
• 0.5 head green cabbage, cut into wedges
• 0.5 cup chopped fresh cilantro
• 2 whole lime, cut into wedges
• 0 salt, to taste
• 0 black pepper, to taste

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion and stir for about 5 minutes until translucent.

Step 2

Add the minced garlic and cook for 1 minute, being careful not to burn it.

Step 3

Increase the heat to high, add the beef shank, and brown on each side for about 4 minutes.

Step 4

Pour in the low-sodium beef broth, adding enough water to ensure the beef is completely submerged, if necessary.

Step 5

Add the bay leaf and black peppercorns. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour.

Step 6

Skim off any foam or fat that rises to the surface during cooking for a leaner broth.

Step 7

Add sliced carrots, celery, cubed potatoes, zucchini, chayote, corn pieces, and cabbage wedges. Cover and simmer for another 45 minutes to 1 hour, or until the vegetables and beef are tender.

Step 8

Season the soup with salt and black pepper to taste.

Step 9

Remove the meat and vegetables and shred the beef, discarding any excess fat. Return the shredded beef to the pot.

Step 10

Immediately before serving, sprinkle with chopped fresh cilantro.

Step 11

Ladle the caldo de res into bowls and serve with lime wedges on the side for added flavor.

Nutrition Facts

Serving size	4539.8 grams (4539.8g)

Amount per serving	% Daily Value*
Calories	2103

Total Fat 62.90g	81%
Saturated Fat 17.10g	86%
Polyunsaturated Fat 1.30g
Cholesterol 363mg	121%
Sodium 2073mg	90%
Total Carbohydrate 234.80g	85%
Dietary Fiber 47.60g	170%
Total Sugars 64.50g
Protein 181.80g	364%

Vitamin D 0IU	0%
Calcium 698mg	54%
Iron 26mg	145%
Potassium 7740mg	165%

*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: 25.4%

Protein: 32.6%

Carbs: 42.1%