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Beef Caldo
Prep Time:
10 minutes
Cook Time:
25 minutes
8 servings

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

1 can (14.5 oz.) H-E-B Diced Tomatoes, undrained

2 zucchini, coarsely chopped

1 yellow onion, coarsely chopped

4 carrots, peeled and coarsely chopped

2 c. potato, cubed

1 medium cabbage, shredded

2 ears corn, husked and cut into thirds

2 limes, cut into wedges

* cilantro

8 H-E-B Corn Tortillas


Fill large, 12-quart soup pot with 6 cups water, add pot roast and juices and the next 7
ingredients. Bring to a boil, cover, reduce heat to medium, cook for 20 minutes.
Serve in soup bowls, garnish with lime wedge and cilantro. Serve with warm tortilla. Sal
t and pepper to taste.

Nutritional Information

Calories: 220, Total Fat: 3g, Sodium: 160mg, Carbohydrates: 36g, Dietary Fiber: 4g, Prote
in: 13g


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