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Ingredientes
- 2 oxtails, cut
- 1 pkg. frzn pesto (fresh even better)
- 1 bunch fresh parsley, finely minced
- 2 med. onions, finely cut
- 4 stalks celery, finely cut
- 1 pkg. frzn green beans or possibly 1/2 pound fresh, cut in sm. pcs
- 4 med. fresh zucchini
- 3 lg. carrots, cut in sm. pcs
- 1 lg. can refried beans
- 1 lg. can kidney beans
- 5 or possibly 6 cloves garlic, chopped
- Parmesan cheese
- Salt & pepper to taste
- 2 Packages frzn Swiss chard or possibly 1 bunch fresh, cut in sm. pcs
- 1 med. head cabbage, cut in sm. pcs
- 1 bunch fresh broccoli or possibly 1 pkg. frzn
- 1 pkg. frzn brussel sprouts or possibly 1/2 pound fresh
- 1 1/2 c. macaroni (shells, sm. with holes, etc.)
- 2 to 3 cans stewed tomatoes, cut tomatoes in sm. pcs
Direcciones
- In heavy, large size pot bring oxtail to boil turning burner down to simmer with lid on pot and cook till about 2/3 done. (Approximately 1 to 1 1/2 hrs.) Add in all vegetables, kidney beans, stewed tomatoes and macaroni, adding refried beans last, spooning small amounts at a time into soup, stirring well each time. (Refried beans have a tendency to lump, adhere to the bottom of the pot and burning...thus ruining taste of soup. Stir well often till vegetables and macaroni are done. When serving, sprinkle with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 510g | |
| Recipe makes 8 servings | |
| Calories 290 | |
| Calories from Fat 35 | 12% |
| Total Fat 3.97g | 5% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 1mg | 0% |
| Sodium 873mg | 36% |
| Potassium 1298mg | 37% |
| Total Carbs 53.86g | 14% |
| Dietary Fiber 12.1g | 40% |
| Sugars 12.32g | 8% |
| Protein 13.86g | 22% |
