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Mexican Beef Caldo

Healthy Cooking from H-E-B

Family-friendly

Rating

Quick and easy

Rating

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

Instructions


Fill 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.

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, Sodium: 110mg, Carbohydrates: 27g, Dietary Fiber: 4g, Sugar: 4g, Protein: 14g
Source:
Healthy Cooking from H-E-B

Overall Rating
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