Caribbean Soup Recipe

Name: Caribbean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs oxtails or 1 12 lbs 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

Servings: persons

1 12 lbs oxtails or 1 12 lbs 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

1
Fill large soup pot half way with water.
2
Add meat and optional onions.
3
Boil for 5 minutes.
4
Cook on med/low for 1 hours Meanwhile, peel Chayote, Yuca, sweet potatoes, carrots, potatoes.
5
Chop all to desired size.
6
Prefarable larger 1 - 1 1/2 size cubes.
7
Sweet potatoes cook faster and the may be cut larger than the rest of the vegetables.
8
Add all vegetables including celery and cilatro.
9
Add desired amount of salt.
10
Cook for another 20 minutes or until all vegetables are cooked.
11
Top with cooked rice for a more filling meal.
12
May ommit meat and cook with vegeteble soup base.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 lbs oxtails or 1 12 lbs beef, for stews and soups, 1 stalk chopped celery, 1 cup cilantro leaf, 1 small chopped onion (optional), and more.

Yes, Caribbean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribbean Soup

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