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

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Portions:
8

Serving Size:
1-1/2 cups

Diet Types:

CKD non-dialysis
Diabetes
Dialysis

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 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

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 to the stock pot. 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

Renal and renal diabetic food choices

3 meat
2 vegetable, medium potassium
2 fat

Carbohydrate choices

1/2

Submitted by: DaVita dietitian Catherine from Illinois.

Related Tags: Beef Soup Stove Top Higher Potassium One-Dish Meal

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