Isabel Eats · by Isabel Orozco-Moore★ 4.8 (60)
Caldo de Res
NUTRITION · PER SERVING180M COOK
CAL 15%·PRO 74%
CARBS 22G30% OF CAL
4G FIBER4G SUGAR15G OTHER
FAT 7G21% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Mexican beef and vegetable soup with corn, potato, and zucchini in a savory broth. Warming, nourishing, and deeply flavorful.
mainmexicansoupbeef🫕 dutch oven🍲 stockpotdairy freediabeticgluten free
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 12 cups water
- 2 ½-3 pounds bone-in beef shank
- 4 cloves garlic
- 2 bay leaves
- 1 tablespoon kosher salt
- 4 medium carrots, (sliced into thick coins)
- 3 medium ears of corn, (shucked and halved)
- 2 medium potatoes, (cut into eighths (Idaho, Russet or Yukon Gold))
- 2 medium zucchini, (cut into thick chunks)
- ¼ head green cabbage, (cut into chunks)
- 1 handful cilantro, (plus more for serving)
- 2 tablespoons tomato paste
- 4 limes (halved, for serving)
- Hot sauce, (for serving)
At a glance
PER SERVING · TIME 180M
CAL 15%·PRO 74%
CARBS 22G30% OF CAL
4G FIBER4G SUGAR15G OTHER
FAT 7G21% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 2h 30m
- Sodium
- 1053mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1055mg
- Calcium
- 75mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1053MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.