Corn and Chayote Squash Soup
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Description
Corn, carrots, chayote, yucca, and vegetable soup. Serve with lemon wedges.
Ingredients
- 3 yucca, peeled and chopped
- 1 medium head cabbage, chopped
- 4 chayote squash, peeled and chopped
- 1 (12 ounce) package carrots, peeled and chopped
- 2 ears fresh corn, halved
- 2 (14 ounce) cans chicken broth
- 1 cup water to cover
- 1 pinch salt to taste
Directions
- 1. 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.
- 2. Reduce to a simmer and cook, stirring occasionally, until vegetables are soft, about 1 hour. Season with salt.
Nutrition Facts
serving: 6 servings
calories: 372.6 kcal
carbohydrates: 84.1 g
protein: 12.8 g
saturated fat: 0.2 g
cholesterol: 3.3 mg
sodium: 740.1 mg
fiber: 11.3 g
sugar: 14.3 g