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Caldo Blanco

A traditional Peruvian white beef soup cooked with tender beef shank, chickpeas, potatoes, corn, and fresh mint.

110 minMediumServes 4480 cal/serving

PeruvianSoupStovetopStandardHigh FiberHigh ProteinGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-Free

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Ingredients

  • 2 lbs beef shank with bone, cubed
  • 10 cups water
  • 1 can canned chickpeas, drained
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 4 white potatoes, halved
  • 2 ears of corn, sliced
  • 1/4 cup fresh mint leaves, chopped
  • 2 tsp salt

Instructions

  1. 1

    In a large pot, combine 2 lbs cubed beef shank with bone and 10 cups water, then bring to a boil over high heat.

  2. 2

    Skim off any foam that rises to the surface, then lower the heat to medium-low and simmer for 60 minutes.

  3. 3

    Add 1 chopped yellow onion, 4 minced garlic cloves, 2 sliced ears of corn, and 2 tsp salt to the pot, simmering for 15 minutes.

  4. 4

    Add 4 halved white potatoes and 1 can drained canned chickpeas, then cook for another 15 minutes until potatoes are tender and beef reaches an internal temperature of at least 160°F.

  5. 5

    Stir in 1/4 cup chopped fresh mint leaves right before serving and ladle into deep bowls.

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Questions

How much time should I plan for Caldo Blanco?

As written, 110 minutes: 20 of prep and 90 of cooking. The longest single stretch is step 2 (1 hour): "Skim off any foam that rises to the surface, then lower the heat to medium-low and simmer for 60 minutes."

What internal temperature should Caldo Blanco reach?

For Caldo Blanco, the target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

Can I use dried beans instead of canned in Caldo Blanco?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Caldo Blanco uses 1 can canned chickpeas, drained.

How much protein is in Caldo Blanco?

One serving (the recipe makes 4) has 38 g of protein in about 480 calories, alongside 42 g carbohydrate and 16 g fat, plus 6 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

Can I freeze Caldo Blanco?

Yes. Refrigerate Caldo Blanco for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Serve it with

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More Peruvian entries

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