Oxtail Soup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 quarts water | 2 pounds oxtails or short ribs | 2 medium onions, chopped |
| 1 bay leaf | 1 tablespoon salt | 1/2 teaspoon pepper |
| 1 (1-pound) can tomatoes, undrained and chopped | 1 medium potato, peeled and chopped | 1 cup diced carrot |
| 1 cup chopped celery | 1 cup frozen cut green beans | 1/2 cup pearl barley |
| 1/4 cup tomato paste | 2 tablespoons chopped fresh parsley | |
| 1 | Combine water, oxtails, onion, bay leaf, salt, and pepper in a large Dutch oven. Bring mixture to a boil; cover, reduce heat, and simmer 3 hours or until meat is tender. Skim fat from soup. Add tomatoes, potato, carrot, celery, green beans, barley, and tomato paste, stirring well. Bring mixture to a boil; cover, reduce heat, and simmer 30 minutes or until vegetables are tender. |
| 2 | Remove and discard bay leaf. Remove oxtails from soup. Remove and discard fat and bones from oxtails. Chop meat, and return meat to soup; stir in fresh parsley. Ladle soup into individual soup bowls. |