Oxtail Soup With Vegetables Recipe

Name: Oxtail Soup With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb oxtail; 1 (29 ounce) can plum tomatoes (about 12-14 plum tomatoes); 1 (15 ounce) can sliced carrots (about 4-6 carrots); 2 -3 stalks celery or 2 tablespoons dried celery flakes; 2 lb green beans or (15 ounce) cans cut green beans; 2 lb frozen corn or (15 ounce) cans corn; 8 cups water; 1/2 lb fine egg noodles; 1 tablespoon vegetable oil; salt; pepper

Servings: persons

1 lb oxtail
1 (29 ounce) can plum tomatoes (about 12-14 plum tomatoes)
1 (15 ounce) can sliced carrots (about 4-6 carrots)
2 -3 stalks celery or 2 tablespoons dried celery flakes
2 lb green beans or (15 ounce) cans cut green beans
2 lb frozen corn or (15 ounce) cans corn
8 cups water
1/2 lb fine egg noodles
1 tablespoon vegetable oil
salt
pepper

1
Lightly salt and pepper the oxtails.
2
Over medium heat, brown oxtails on all sides in vegetable oil in large pot.
3
Once browned, cover oxtails with water until submerged, but use at least 8 cups.
4
Add tomatoes, bursting (crushing) them by hand over the pot.
5
If using fresh vegetables, add them now. If using canned vegetables, wait.
6
Allow to simmer for 20 minutes, or until vegetables are cooked.
7
If using canned vegetables, add them now.
8
Bring soup to a boil.
9
Add noodles and cook for 4 minutes or until noodles are cooked.
10
Serve with warm buttered biscuits and enjoy!

532

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 lb oxtail, 1 (29 ounce) can plum tomatoes (about 12-14 plum tomatoes), 1 (15 ounce) can sliced carrots (about 4-6 carrots), 2 -3 stalks celery or 2 tablespoons dried celery flakes, and more.

Yes, Oxtail Soup With Vegetables 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.

That's it — enjoy your meal!

Oxtail Soup With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions