Serving Size:
1-1/2 cups

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis


  • 1 medium bell pepper
  • 1 small jalapeno pepper
  • 1 large onion
  • 3 celery stalks
  • 1 medium potato
  • 1 tablespoon olive oil 
  • 1 tablespoon all-purpose white flour
  • 2 bouillon cubes
  • 2-pound package oxtail
  • 1 tablespoon vinegar 
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Mrs. Dash® herb seasoning blend
  • 12 ounces frozen gumbo vegetables


  1. Chop bell peppers and jalapeno pepper, Dice onion and finely chop celery. Peel potato and cut into small cubes.
  2. In a large stock pot, under a medium heat, mix together olive oil, flour, and bouillon cubes. Fill pot 3/4 full of water. Add peppers and bring to a boil. Add oxtail and vinegar. Cover and cook until oxtails are tender and liquid reduces (about 1 to 1-1/2 hours). 
  3. Add black pepper and a dash of Mrs. Dash herb seasoning blend.
  4. Place potato cubes in a medium saucepan, cover with water and boil for 8 minutes; drain. (This process removes some potassium from the potato.)
  5. Add onion, celery, boiled potato and frozen vegetables. Cover and let cook until vegetables are tender.

Helpful hints

  • Small ends ox tails preferred with fat trimmed.
  • Enjoy Oxtail Soup as a main course for lunch or dinner by adding a piece of cornbread and peach cobbler for dessert.

Nutrients per serving

Calories 313

Protein 21 g

Carbohydrates 10 g

Fat 21 g

Cholesterol 66 mg

Sodium 325 mg

Potassium 596 mg

Phosphorus 257 mg

Calcium 61 mg

Fiber 2.2 g

Kidney and kidney diabetic food choices

  • 3 meat
  • 2 vegetable, medium potassium
  • 2 fat 

Carbohydrate choices


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