From the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai

Costa Rican Soup

Costa Rican Soup

Need more recipes? Cookbooks are for sale at The Oaks of Ojai gift shop.


1 ½ cups tomato juice, unsalted

½ cup carrot, grated

2 tablespoons celery, minced

2 tablespoons chives , minced

3 tablespoons onion, minced

2 tablespoons green bell pepper, minced

1/8 teaspoon black pepper

¼ teaspoon honey

2 tablespoons fresh parsley, minced

1/3 cup buttermilk


Place tomato juice in a sauce pan and bring to a simmer.

Add ingredients through honey to the tomato juice and simmer for 30 minutes until all vegetables are well cooked,

Add parsley and buttermilk to the soup and return to a simmer. Do not allow soup to boil after adding the milk

Serve in heated bowls and garnish with a sprinkle of fresh parsley

SERVING IDEA: Add a sandwich and you have got a great meal

NOTE: If you like this as much as most people do, double the recipe and freeze some.

Nutritional Information: per serving

Serves 2 cups

Calories: 76 calories per serving

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