Oxtail Soup

Name: Oxtail Soup
Cook time: 1 h 38 min
Yield: 8

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 8

Serving Size: 1-1/2 cups

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Ingredients

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

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

Preparation

Chop bell peppers and jalapeno pepper, Dice onion and finely chop celery. Peel potato and cut into small cubes.
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).
Add black pepper and a dash of Mrs. Dash herb 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 tender.

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Renal and renal diabetic food choices

3 meat
2 vegetable, medium potassium
2 fat

Carbohydrate choices

1/2

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.

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Submitted by:

DaVita dietitian Catherine from Illinois.

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