Oxtail Soup, low sodium
- Number of Servings: 8
Ingredients
Boil beef oxtails, diced vegetables, minced garlic and roughly chopped thyme in water and stock until vegetables are aldente. Remove oxtails and remove meat from bones. Dice the meat and return it to the pot. Add cooked barley and serve hot with bread or a side salad. Great meal.
Serving Size: Makes 8 meal sized bowls
Number of Servings: 8
Recipe submitted by SparkPeople user PURKEY01.
6 oz BEEF - Oxtail (by JSTARGAZER) 4 serving Broth, beef: Kitchen Basics, Unsalted, Beef Flavor Cooking Stock, 1 cup/serv (by SONNYG1) 2 clove Garlic 4 medium (2-1/4" to 3-1/4" dia.) Potato, raw 4 carrot (7-1/2") Carrots, raw 1 medium (2-1/2" dia) Onions, raw 4 stalk, large (11"-12" long) Celery, raw 1 tsp Thyme, fresh 4 cup (8 fl oz) Water, tap 3 cup Barley, pearled, cooked 1 tsp Pepper, black
Boil beef oxtails, diced vegetables, minced garlic and roughly chopped thyme in water and stock until vegetables are aldente. Remove oxtails and remove meat from bones. Dice the meat and return it to the pot. Add cooked barley and serve hot with bread or a side salad. Great meal.
Serving Size: Makes 8 meal sized bowls
Number of Servings: 8
Recipe submitted by SparkPeople user PURKEY01.
Nutritional Info Amount Per Serving
- Calories: 237.4
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 164.4 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 6.7 g
- Protein: 13.4 g
Member Reviews