Pick up the Caldo Soup Mix from your local grocer & make a delicious Crock-Pot Mexican Beef & Veggie Soup with your fresh vegetables.
Author: Crock-Pot Ladies
Recipe Type: Soups, Stews and Chili
| 3 pounds boneless beef ribs (or boneless chicken or pork) |
| 5 cups low sodium beef broth (or chicken broth) |
| 1 small head cabbage (sliced) |
| 1 large carrot (peeled and sliced) |
| 1 medium yellow onion (peeled and diced) |
| 2 cups frozen corn kernels (or 1 can corn, drained) |
| 1 medium zucchini (peeled and diced) |
| 3 medium potatoes (peeled and diced) |
| 1/4 teaspoon kosher salt (or to taste) |
| 1/4 teaspoon freshly ground black pepper (or to taste) |
| 1/2 cup chopped fresh cilantro (optional) |
| 1 medium lime (cut into wedges - optional) |
1) Place meat in a 6 quart or larger slow cooker.
2) Add broth, cabbage, carrots, onions, and corn to the slow cooker.
3) Cover and cook on HIGH for 3 hours or 7 hours on LOW or until the meat is very tender.
4) Remove lid from slow cooker and add the zucchini and potatoes to the slow cooker.
5) Recover and continue cooking for an additional 2 - 3 hours or until the potatoes are tender.
6) Taste soup and season with salt and pepper as needed.
7) Ladle hot soup into bowls and garnish with fresh cilantro and a squeeze of fresh lime if desired.
Nutrition Information: Calories: 507kcal, Total Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 79mg, Sodium: 249mg, Potassium: 1028mg, Carbohydrates: 58g, Dietary Fiber: 8g, Sugars: 21g, Protein: 35g, Vitamin A: 56%, Vitamin C: 103%, Calcium: 8%, Iron: 38%
Source: crockpotladies.com
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