Oxtail Soup With Vegetables
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
- 1 lb oxtail
- 1 (29 ounce) can plum tomatoes (about 12-14 plum tomatoes)
- 1 (15 ounce) can sliced carrots (about 4-6 carrots)
- 2 -3 stalks celery or 2 tablespoons dried celery flakes
- 2 lb green beans or (15 ounce) cans cut green beans
- 2 lb frozen corn or (15 ounce) cans corn
- 8 cups water
- 1⁄2 lb fine egg noodles
- 1 tablespoon vegetable oil
- salt
- pepper
directions
- Lightly salt and pepper the oxtails.
- Over medium heat, brown oxtails on all sides in vegetable oil in large pot.
- Once browned, cover oxtails with water until submerged, but use at least 8 cups.
- Add tomatoes, bursting (crushing) them by hand over the pot.
- If using fresh vegetables, add them now. If using canned vegetables, wait.
- Allow to simmer for 20 minutes, or until vegetables are cooked.
- If using canned vegetables, add them now.
- Bring soup to a boil.
- Add noodles and cook for 4 minutes or until noodles are cooked.
- Serve with warm buttered biscuits and enjoy!
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