Corn, carrots, chayote, yucca, and vegetable soup. Serve with lemon wedges.

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Recipe Summary

prep:
35 mins
cook:
1 hr 5 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Reduce to a simmer and cook, stirring occasionally, until vegetables are soft, about 1 hour. Season with salt.

Cook's Notes:

You can use 2 chicken bouillon cubes instead of broth.

If the yucca root is too hard to chop into pieces, you can leave it in warm or hot water. After a few minutes, it will be easier to chop into big pieces. Avoid using the heart of the cabbage because it might be too hard to bite into once the soup is ready.

If the chayote is too slippery or sticky to peel off the vegetable skin, you can turn on the water faucet and peel off the chayote while the water is running. Avoid using the heart of the chayote (the white areas) because it leaves a bitter taste.

Nutrition Facts

373 calories; protein 12.8g; carbohydrates 84.1g; fat 1.3g; cholesterol 3.3mg; sodium 740.1mg. Full Nutrition
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