Sopa de Res
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Serves6 (servings)
SWAP ScoreWhat's this?
Ingredients
- 12 cups water
- 3 pounds short ribs
- 3 ears corn, cut into smaller pieces
- 1 whole cassava root, peeled and cut into small pieces
- 1/2 cabbage, cut into small wedges
- 2 whole zucchini, cut into 1" pieces
- 4 small carrots, roughly sliced
- 1 whole green bell pepper, chopped
- 1 small yellow onion, chopped
- 1 handful whole sprigs of cilantro, roughly chopped
- 1 handful whole sprigs of mint, roughly chopped
- 1 whole celery stalk, roughly chopped
- 1 whole bay leaves
- salt and pepper to taste
- lime wedges to serve
Directions
- In a large pot, add water, meat, bay leaves, salt, and pepper. Cook for 2 hours until the beef becomes tender.
- Add the corn, cassava, carrots, bell pepper, onion, celery, and herbs. Cook until the cassava is fork tender. Add the cabbage and squash and cook until all the veggies are tender, about 15 more minutes.
- Serve with lime wedges.
Nutrition Facts
Sopa de Res
Amount Per Serving
Calories 872
Calories from Fat 468
% Daily Value*
Total Fat 52g
80%
Saturated Fat 23g
115%
Trans Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 26g
Cholesterol 227mg
76%
Sodium 396mg
17%
Potassium 1095mg
31%
Total Carbohydrates 42g
14%
Dietary Fiber 5g
20%
Sugars 13g
Protein 62g
124%
Vitamin A
134%
Vitamin C
70%
Vitamin D0%
Calcium
7%
Iron
40%
* Percent Daily Values are based on a 2000 calorie diet.
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