Meats and seafood
Oxtail Soup
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Recipe submitted by DaVita dietitian Catherine from Illinois.
Portions: 8
Serving size: 1-1/2 cups
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon all-purpose white flour
- 2 bouillon cubes or 2 teaspoons of bouillon powder (low-sodium chicken or beef)
- 1 medium pepper (bell or hot), diced
- 1 small jalapeno pepper, finely chopped (optional)
- 2-pound package oxtail, small ends preferred/fat trimmed
- 1 tablespoon vinegar (any variety)
- 1/4 teaspoon black pepper
- 1/2 teaspoon Mrs. Dash® seasoning blend
- 1 large onion, diced
- 3 whole celery stalks, finely chopped
- 1 cup potato, cubed small
- one 12 ounce bag frozen gumbo vegetables (or California mix vegetables)
Preparation
- In a large stock pot, under a medium heat, mix together olive oil, flour, and bouillon cubes. Fill pot with 3/4 full of water. Add peppers and bring to a boil. Add oxtail and vinegar. Cover. Cook until oxtails are tender and liquid reduces (about 1 to 1-1/2 hours).
- Add black pepper and a dash of preferred Mrs. Dash seasoning blend.
- Place potato cubes in a medium saucepan, cover with water and boil for 8 minutes; drain. (This process removes some potassium from the potato.)
- Add onion, celery, boiled potato and frozen vegetables. Cover and let cook until vegetables are at desired consistency.
Nutrients per serving
- Calories: 313
- Protein: 21 g
- Carbohydrate: 10 g
- Fat: 21 g
- Cholesterol: 66 mg
- Sodium: 325 mg
- Potassium: 596 mg
- Phosphorus: 257 mg
- Calcium: 61 mg
- Fiber: 2.2 g
Renal and Renal Diabetic Food Choices
- 3 meat
- 2 vegetable, medium potassium
- 2 fat
Carbohydrate Choices
- 1/2
Helpful Hints
- Enjoy Oxtail Soup as a main course for lunch or dinner by adding a piece of cornbread and peach cobbler for dessert.
What's everyone saying?
1 reviews | Avg. User Rating:Honestly, this had no taste - I had several people try it and no one cared for it.
Reviewed: Oct. 06, 2009, 11:29 AM - Inappropriate review?

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