Dad's Beef Oxtail Veggie Soup

Name: Dad''s Beef Oxtail Veggie Soup Recipe
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 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

Minutes to Prepare: 30
Minutes to Cook: 480

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 making1 can tomato paste1 clove of garlic, diced3 cups to 1 bag mixed veggies3 cups to 1 bag frozen corn3 cups to 1 bag frozen green beans6 carrots peeled and chopped2 cups lima beans1/4 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 cabbageSeasonings: Oregano, garlic & onion powder, crushed peppers, 1 tsp Morton Seasoned Salt

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

Servings Per Recipe: 30

Nutritional Info Amount Per Serving