Ingredients
6
6 servings
- •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
Instructions
- 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.
- Reduce to a simmer and cook, stirring occasionally, until vegetables are soft, about 1 hour. Season with salt.
Nutritional Facts
Per 6 servings
- Calories: 373
- Carbohydrate: 84g
- Fat: 1g
- Fiber: 11g
- Protein: 13g
- Sugar: 14g
Related Recipes
Yummy Butternut Squash Soup
Chayote Soup
Squash and Veggie Soup
Fall Squash Soup
Cream of Patty Pan Squash and Sweet Corn Soup
Butternut Squash, Chicken, and Quinoa Soup
Coconut Chicken and Squash Soup
Roasted Squash Soup
Buttercup Squash Soup
Green Squash Soup
Chayote Squash With Red Peppers and Ginger
