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Nutrition Facts
Serving Size 1 (231g) Recipe makes 10 servings The following items or measurements are not included below: oxtails 2 cassava
Calories 139
Calories from Fat 5		(3%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 38mg		1%
Potassium 657mg		18%
Total Carbohydrate 32.5g		10%
	Dietary Fiber 5.2g	20%
	Sugars 5.5g
Protein 4.1g		8%
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Caribbean Soup

Recipe #311211 | 1½ hours | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Kaden
Jul 1, 2008

Recipe from my family in Costa Rica. Very healthy, can add any other vegetables and seasonings (tomatoes or soup base) or top little white cooked rice to make it more filling. Add a little lemon when serving to give it a little zest.

SERVES 10 (change servings and units)

Ingredients

1 1/2 lbs oxtails or beef, for stews and soups
1 stalk chopped celery
1 cup cilantro leaf
1 small chopped onion (optional)
3 chayotes
2 cassava
3 potatoes
3 carrots
2 sweet potatoes
4 pieces of frozen corn on the cob
salt (to your liking)
water

Directions

1
Fill large soup pot half way with water. Add meat and optional onions. Boil for 5 minutes. Cook on med/low for 1 hours Meanwhile, peel Chayote, Yuca, sweet potatoes, carrots, potatoes. Chop all to desired size. Prefarable larger 1 - 1 1/2 size cubes. Sweet potatoes cook faster and the may be cut larger than the rest of the vegetables. Add all vegetables including celery and cilatro. Add desired amount of salt. Cook for another 20 minutes or until all vegetables are cooked. Top with cooked rice for a more filling meal. May ommit meat and cook with vegeteble soup base.