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Corn and Chayote Squash Soup

Directions

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

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.

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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style