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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 roast with juices, tomat
oes, zucchini, onions, carrots and potato. Bring the soup to a boil over high heat, reduc
e heat to medium, cover and cook soup for 15 minutes.
Add the cabbage, stir and remove from heat. Serve soup in bowls and garnish each with ci
lantro and a squeeze of lime and a hot tortilla.

Nutritional Information


Calories: 250, Total Fat: 10g, Saturated Fat: 4g, Cholesterol: 35mg, Sodium: 110mg, Carboh
ydrates: 27g, Dietary Fiber: 4g, Sugar: 4g, Protein: 14g

Source


Healthy Cooking from H-E-B