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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 160.3
  • Total Fat: 8.0 g
  • Cholesterol: 27.5 mg
  • Sodium: 148.1 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 10.0 g

View full nutritional breakdown of Dad's Beef Oxtail Veggie Soup calories by ingredient
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Dad's Beef Oxtail Veggie Soup

Submitted by: TONYA46

Introduction

This is one of many dishes that my dad made for me, mom and my siblings on a cold Winters night. He would sometimes add chopped cabbage This is one of many dishes that my dad made for me, mom and my siblings on a cold Winters night. He would sometimes add chopped cabbage
Number of Servings: 30

Ingredients

    Beef Oxtails (you can use as many or less as you like)

    1 can diced tomatoes, sm or lge can depending on how
    big a pot you are making

    1 can tomato paste

    1 clove of garlic, diced

    3 cups to 1 bag mixed veggies

    3 cups to 1 bag frozen corn

    3 cups to 1 bag frozen green beans

    6 carrots peeled and chopped

    2 cups lima beans

    1/4 cup quick barley

    *Optional*- you can these ingredients if you would like --2 cups Ragu light w/o sugar tomato & basil sauce--also you can add fresh onions, celery, potatoes, I also add when I have it 1 to 2 cups chopped raw cabbage

    Seasonings: Oregano, garlic & onion powder, crushed peppers, 1 tsp Morton Seasoned Salt


Tips

I usually cooked the meat one day ahead of making soup, since it's an all day cooking process


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Directions

Wash oxtails

In extra large pot, add oxtails and fill up with water, leaving enough room to boil w/o splash over

Boil for at least 3 1/2 hours or until meat begins to separate from bones, making sure to replenish water as it boils down, (oxtails make a good beef stock)

Peel and chop carrots

After meat has completely cooked removed from stock
add all vegetables and barley, cooking for at least 30 minutes,

Next add entire can of tomato paste, stirring until completely dissolved, next add entire can of diced tomatoes and ragu sauce, let cook on low to medium low heat for another 2 hours

This soup is wonderful with a side of cornbread

Serving Size: Makes 30 1/2-cup servings






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