Mexican Beef Caldo

Prep Time:
15 minutes
Cook Time:
25 minutes
Makes:
8 servings
Source

Healthy Cooking from H-E-B

Ingredients

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

5largetomatoes, chopped,

2zuchini squash, cut into 1 inch slices,

1smallyellow onion, cut into chunks,

4carrots, peeled and sliced,

2c. cupedpotato,

1/2headcabbage, shredded,

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

2limes,

8H-E-B White Corn Tortillas,

Directions

1Fill a large 12-quart soup pot with 6 cups of water. Add the pot roast with juices, tomatoes, zucchini, onions, carrots and potato. Bring the soup to a boil over high heat, reduce heat to medium, cover and cook soup for 15 minutes.

2Add 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, Sodium: 110mg, Carbohydrates: 27g, Dietary Fiber: 4g, Sugar: 4g, Protein: 14g

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