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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