Oxtail Soup With Vegetables |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is an easy, quick soup that's great on a cold winter day. It has meat, vegetables, and noodles, and freezes very well. What more can you ask for? 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 |
1 lb green beans or 2 (15 ounce) cans cut green beans |
1/2 lb frozen corn or 2 (15 ounce) cans corn |
8 cups water |
1/2 lb fine egg noodles |
1 tablespoon vegetable oil |
salt |
pepper |
Directions:
1. Lightly salt and pepper the oxtails.
2. Over medium heat, brown oxtails on all sides in vegetable oil in large pot.
3. Once browned, cover oxtails with water until submerged, but use at least 8 cups.
4. Add tomatoes, bursting (crushing) them by hand over the pot.
5. If using fresh vegetables, add them now. If using canned vegetables, wait.
6. Allow to simmer for 20 minutes, or until vegetables are cooked.
7. If using canned vegetables, add them now.
8. Bring soup to a boil.
9. Add noodles and cook for 4 minutes or until noodles are cooked.
10. Serve with warm buttered biscuits and enjoy!
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