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Oxtail Vegetable Soup

Oxtail Vegetable Soup

Oxmoor House JANUARY 1985

  • Yield: about 5 quarts

Ingredients

  • 2 oxtails, cut into 2-inch pieces
  • 2 (14 1/2-ounce) cans whole tomatoes, undrained
  • 1 (16-ounce) can cut okra, undrained
  • 2 cups vegetable cocktail juice
  • 4 carrots, scraped and thinly sliced
  • 4 stalks celery, cleaned and thinly sliced
  • 3 medium onions, chopped
  • 1/4 large head cabbage, coarsely chopped
  • 1/2 pound fresh green beans, snapped and strings removed
  • 1 cup water
  • 3/4 cup barley
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/2 teaspoon pepper

Preparation

Combine all ingredients in a large stock pot; bring to a boil. Reduce heat; cover and simmer 3 hours.

Remove oxtails. Remove meat; coarsely chop, discarding bones. Add meat to soup.

Ladle soup into individual serving bowls; serve warm.

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Oxtail Vegetable Soup recipe

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