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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 219.4
  • Total Fat: 2.6 g
  • Cholesterol: 68.4 mg
  • Sodium: 160.8 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 10.7 g
  • Protein: 33.9 g

View full nutritional breakdown of Hot and sour meat-vegetable soup calories by ingredient
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Hot and sour meat-vegetable soup

Submitted by: RMC436

Introduction

This is a good, year-round soup/dish that can be served by itself as a complete meal, with or without meat, served with our without rice.

Very healthy and warming for the cold winter months. Just add more banana peppers or even jalapeno peppers according to your taste.

I specified chicken for this recipe , but you can substitute the chicken with pork (butt part is best, just trim the fat off), beef stew meat, even shrimp or fish ( salmon or milkfish preferred ).

I've used a variety of vegetables with this dish, such as asparagus, broccoli, spinach, whole mushrooms, cut up eggplants, different color bell peppers, lima beans, whole young okra, mustard greens, collard greens, radish, zuccini and yellow squash.

The amount of meat and vegetables depends on how much you want to put in. Add more lemon to make it more sour.
This is a good, year-round soup/dish that can be served by itself as a complete meal, with or without meat, served with our without rice.

Very healthy and warming for the cold winter months. Just add more banana peppers or even jalapeno peppers according to your taste.

I specified chicken for this recipe , but you can substitute the chicken with pork (butt part is best, just trim the fat off), beef stew meat, even shrimp or fish ( salmon or milkfish preferred ).

I've used a variety of vegetables with this dish, such as asparagus, broccoli, spinach, whole mushrooms, cut up eggplants, different color bell peppers, lima beans, whole young okra, mustard greens, collard greens, radish, zuccini and yellow squash.

The amount of meat and vegetables depends on how much you want to put in. Add more lemon to make it more sour.

Number of Servings: 4

Ingredients

    Ingredients:
    8 cups of water
    juice from 2 fresh lemons or a pack of soup base (tamarind is sour, guava is sweeter)
    salt & pepper (according to your taste)
    1 lb. choice of meat
    (cut larger than bite size pieces)
    choice of vegetables (amount to your choice)

    Choice of meat:
    I specified skinless, boneless chicken breast for this recipe , but you can substitute with any chicken parts, pork (butt part is best, just trim the fat off), beef stew meat, shrimp (shelled, devined) or fish ( salmon preferred ).

    Choice of vegetables:
    banana peppers or jalapeno peppers
    asparagus
    broccoli
    spinach
    whole mushrooms
    eggplant (italian preferred)
    different color bell peppers
    lima beans
    whole young okra
    mustard greens
    collard greens
    radish
    zuccini
    yellow squash
    celery


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Directions

The amount of meat and vegetables depends on how much you want to put in. Add more lemon to make it more sour. You can replace the lemon with guava or tamarind base soup (found in Asian store).

Instruction for a pound of any kind of meat:

In a medium to large pot, pour 8 cups of water and add lemon juice. Add choice of meat and cook in medium high until meat is cooked and tender. Add the vegetables that takes longer to cook first. Once vegetables are almost cooked, add the rest of your vegetables and let it boil again, add leafy vegetables, salt and pepper, then put lid on pot and turn heat off.

If cooking with fish or shrimp, cook vegetables that takes longer to cook first. Once vegetables are almost cooked, add the fish or shrimp and let it boil. Add the rest of your vegetables and let it boil again,add leafy vegetables, salt and pepper, then put lid on pot and turn heat off.

Serves 4-6 people.



Number of Servings: 4

Recipe submitted by SparkPeople user RMC436.






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