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Mexican Beef Caldo
Prep Time:
15 minutes
Cook Time:
25 minutes
Makes:
8 servings
Ingredients

1 package (12 oz.) H-E-B Fully Fit Beef Pot Roast, thawed with juice

5 large tomatoes, chopped

2 zuchini squash, cut into 1 inch slices

1 small yellow onion, cut into chunks

4 carrots, peeled and sliced

2 c. cuped potato

1/2 head cabbage, shredded

1/2 c. cilantro leaves (add after soup is cooked)

2 limes

8 H-E-B White Corn Tortillas

Directions


Fill a large 12-quart soup pot with 6 cups of water. Add the pot roas
t with juices, tomatoes, zucchini, onions, carrots and potato. Bring
the soup to a boil over high heat, reduce heat to medium, cover and co
ok soup for 15 minutes.
Add the cabbage, stir and remove from heat. Serve soup in bowls and
garnish each with cilantro and a squeeze of lime and a hot tortilla.

Nutritional Information


Calories: 250, Total Fat: 10g, Saturated Fat: 4g, Cholesterol: 35mg, S
odium: 110mg, Carbohydrates: 27g, Dietary Fiber: 4g, Sugar: 4g, Prote
in: 14g

Source


Healthy Cooking from H-E-B