Hearty Mexican Oxtail and Beef Soup

1. 1

   Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides.

2. 2

   Add water to cover the meat, bring to a boil, reduce to a simmer, and cook for 30 minutes.

3. 3

   Skim off and discard any foam that rises to the top.

4. 4

   Add the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours.

5. 5

   Stir in the carrots and potatoes and simmer for 30 minutes.

6. 6

   Stir in the lentils, rice, mixed vegetables, and cabbage, and simmer until the rice, lentils, and cabbage are tender, about 30 minutes.

7. 7

   Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.

• Calories 397.46 kcal Moderate
• Protein 33.2 g Good Source
• Carbs 51.79 g Moderate
• Total Fat 8.07 g Moderate
• Saturated Fat 2.0 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 61.23 mg High
• Sodium 229.62 mg Moderate
• Fiber 7.3 g Good Source
• Sugar 5.26 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 93.7 mg Low Source
• Iron 5.17 mg Good Source
• Potassium 861.87 mg Moderate
• Vitamin A 47.21 mcg_rae Low Source
• Vitamin C 69.52 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Gluten
• Celery
• Corn 🌽
• Onions 🧅