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Friday, May 15, 2015

Oxtail Soup With Vegetables

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 10
  • 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

Recipe

  • 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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