Beef Caldo

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

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

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

2zucchini, coarsely chopped,

1yellow onion, coarsely chopped,

4carrots, peeled and coarsely chopped,

2c.potato, cubed,

1medium cabbage, shredded,

2ears corn, husked and cut into thirds,

2limes, cut into wedges,


8H-E-B Corn Tortillas,


1Fill 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.

2Serve in soup bowls, garnish with lime wedge and cilantro. Serve with warm tortilla. Salt and pepper to taste.

Nutritional Information

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

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