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H‑E‑B Caldo Soup Kit - Beef Shank & Vegetables

Avg. 3.0 lbs
$16.50 each($5.50 / lb)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Coupon

$2.00
$2 off H-E-B Meat Market Braise, Soup, and Fall Roast Kits
Expires 10/29/2024

Description

Use this quick-starter kit from H-E-B to make caldo de res, a traditional Mexican soup. The ingredients include everything you need: bone-in beef shanks, cabbage, corn on the cob, onion, red potatoes, carrots, celery and a seasoning packet. Let it simmer for 3 - 3-½ hours for a cozy, comforting dinner.

• Caldo de res kit (Mexican beef soup)
• Bone-in beef shanks
• Cabbage, corn on the cob, onion, red potatoes, carrots, celery
• Seasoning packet
• Ready to cook
• Convenient dinner option

Highlights

  • Nutrition Facts

    4 oz (113g)

    Varied servings per container

    Serving Size
    4 oz (113g)
    • Amount Per Serving
    • Calories110
      Calories from Fat20
    • % Daily Value*
    • Total Fat
      • 2g
      • 3%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 20mg
      • 7%
    • Sodium
      • 680mg
      • 28%
    • Total Carbohydrate
      • 9g
      • 3%
    • Dietary Fiber
      • 1g
      • 5%
    • Total Sugars
      • 2g
    • Protein
      • 12g
    • Potassium
      • 380mg
      • 11%
    • Vitamin A
      • 0mcg
      • 0%
    • Calcium
      • 20mg
      • 2%
    • Vitamin C
      • 1mg
      • 2%
    • Iron
      • 1.6mg
      • 10%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Beef Shank, Cabbage, Corn, Onion, Potatoes, Carrots, Celery. Seasoning Packet Ingredients: Salt, Sugar, Spices, Granulated Onion, Granulated Garlic, Beef Flavor (Yeast Extract, Natural Flavor [Derived From Amino Acids]), Corn Oil, Ground Bell Peppers, Natural Smoke Flavor.

    Allergens and safety warnings

    Keep refrigerated. Ready to cook. Apply safe handling instructions.

  • Stovetop: Heat 2 Tbsp oil in an 8-quart stockpot over medium heat. Brown beef shank 3 minutes per side. Cover with cold water and slowly bring to a simmer. Skim gray foam from top until broth is clear. Add seasoning packet and simmer, covered, over low heat for 3 - 3 1/2 hours or until the meat is tender and 165°F. Remove vegetables from bag and add to the stockpot during the last hour of cooking.