Caribbean Soup

• 1 12 lbs oxtails or 1 12 lbs beef, for stews and soups
• 1 stalk chopped celery
• 1 cup cilantro leaf
• 1 small chopped onion (optional)
• 3 chayotes
• 2 cassava
• 3 potatoes
• 3 carrots
• 2 sweet potatoes
• 4 pieces of frozen corn on the cob
• salt (to your liking)
• water

1. Fill large soup pot half way with water.
2. Add meat and optional onions.
3. Boil for 5 minutes.
4. Cook on med/low for 1 hours Meanwhile, peel Chayote, Yuca, sweet potatoes, carrots, potatoes.
5. Chop all to desired size.
6. Prefarable larger 1 - 1 1/2 size cubes.
7. Sweet potatoes cook faster and the may be cut larger than the rest of the vegetables.
8. Add all vegetables including celery and cilatro.
9. Add desired amount of salt.
10. Cook for another 20 minutes or until all vegetables are cooked.
11. Top with cooked rice for a more filling meal.
12. May ommit meat and cook with vegeteble soup base.

beef, celery, cilantro leaf, onion, chayotes, cassava, potatoes, carrots, sweet potatoes, corn, salt, water

Taken from www.food.com/recipe/caribbean-soup-311211 (may not work)