H‑E‑B Caldo Soup Kit - Beef Shank & Vegetables
Avg. 3.0 lbs
$17.13 each($5.71 / lb)
Victoria H‑E‑B plus!
6106 N. NAVARRO
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
• 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
Beef Shank - 4 oz (112 g)VARIED servings per container
Serving Size4 oz (112g)- Amount Per ServingCalories140
- % Daily Value*
- Total Fat
- 4.5g
- 7%
- Saturated Fat
- 1.5g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 70mg
- 3%
- Total Carbohydrate
- 0g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 24g
- Potassium
- 430mg
- 12%
- Vitamin A
- 0mcg
- 0%
- Calcium
- 0mg
- 2%
- Vitamin C
- 0mg
- 0%
- Iron
- 0mg
- 15%
Nutrition Facts
Vegetables & Seasoning - 3 oz (84g)VARIED servings per container
Serving Size3 oz (84g)- Amount Per ServingCalories45
- % Daily Value*
- Total Fat
- 0.5g
- 1%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 1100mg
- 46%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 2g
- 8%
- Total Sugars
- 3g
- Protein
- 2g
- Potassium
- 230mg
- 7%
- Vitamin A
- 0mcg
- 15%
- Calcium
- 0mg
- 2%
- Vitamin C
- 0mg
- 25%
- Iron
- 0mg
- 4%
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.