Oxtail Soup Recipe

Name: Oxtail Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. oil; 2 lb. oxtails, cut into 1 1/2-inch pieces; 1 medium onion, chopped; 1 clove garlic, minced; 4 c. water; 1 (8 oz.) can tomato sauce; 2 tsp. salt; 1/4 tsp. pepper; 1 (10 oz.) pkg. frozen mixed vegetables; 1/2 c. small shell pasta, cooked and drained; 1 (28 oz.) can whole tomatoes, cut up

Servings: persons

2 Tbsp. oil
2 lb. oxtails, cut into 1 1/2-inch pieces
1 medium onion, chopped
1 clove garlic, minced
4 c. water
1 (8 oz.) can tomato sauce
2 tsp. salt
1/4 tsp. pepper
1 (10 oz.) pkg. frozen mixed vegetables
1/2 c. small shell pasta, cooked and drained
1 (28 oz.) can whole tomatoes, cut up

1
Heat oil in large saucepot on medium-high heat.
2
Brown oxtails on all sides, removing from pan as they brown.
3
Add onion and garlic to saucepot.
4
Cook and stir until tender.
5
Return oxtails to pot.
6
Add water, tomatoes, tomato sauce, salt and pepper. Bring to a boil.
7
Reduce heat to low; cover and simmer 3 hours or until meat is very tender.
8
Remove oxtails from pot; cool slightly.
9
Remove meat from bones.
10
Shred meat.
11
Return to pot; discard bones.
12
Add mixed vegetables and cook 5 minutes or until vegetables are tender.
13
Stir in pasta.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. oil, 2 lb. oxtails, cut into 1 1/2-inch pieces, 1 medium onion, chopped, 1 clove garlic, minced, and more.

Yes, Oxtail Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oxtail Soup

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