Corn and Chayote Squash Soup recipe
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Ingredients
- 3 yucca, peeled and chopped 1 medium head cabbage, chopped 4 chayote squash, peeled and chopped 1 (12 ounce) package carrots, peeled and chopped 2 ears fresh corn, halved 2 (14 ounce) cans chicken broth 1 cup water to cover 1 pinch salt to taste
Nutrition Info
- 372.6 caloriescarbohydrate: 84.1 gcholesterol: 3.3 mgfat: 1.3 gfiber: 11.3 gprotein: 12.8 gsaturatedFat: 0.2 gservingSize: -sodium: 740.1 mgsugar: 14.3 gtransFat: : -unsaturatedFat: : -
Directions Corn and Chayote Squash Soup
Directions
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Combine yucca, cabbage, chayote squash, carrots, and corn in a large pot. Add chicken broth and enough water to cover and bring to a boil.
Reduce to a simmer and cook, stirring occasionally, until vegetables are soft, about 1 hour. Season with salt.