Vegetable Oxtail Soup

Name: Vegetable Oxtail Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 quarts beef stock; 1 lb oxtail, sliced; 2 large tomatoes, chopped; 1 cup sliced celery; 3/4 cup chopped onion; 3/4 cup sliced carrot; 3/4 cup diced parsnip; 3/4 cup diced potato; 1 teaspoon dried thyme; 1 bay leaf; 1/3 cup quick-cooking barley; salt and pepper

Eats Now Editorial Team · 93 kcal · Soups & Stews

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Vegetable Oxtail Soup – a delicious recipe with beef stock, oxtail, tomatoes, celery, onion, carrot. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 1/2 quarts beef stock
1 lb oxtail, sliced
2 large tomatoes, chopped
1 cup sliced celery
3/4 cup chopped onion
3/4 cup sliced carrot
3/4 cup diced parsnip
3/4 cup diced potato
1 teaspoon dried thyme
1 bay leaf
1/3 cup quick-cooking barley
salt and pepper

1
Combine all ingredients except salt, pepper and barley in slow cooker; cover and cook on high for 6-8 hours, adding barley during last 30 minutes.
2
Remove oxtails from soup. Remove meat from bones and return to soup; discard bones and bay leaf. Season to taste with salt and pepper.

kcal

Calories

Carbs

Protein

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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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 1 1/2 quarts beef stock, 1 lb oxtail, sliced, 2 large tomatoes, chopped, 1 cup sliced celery, and more.

Yes, Vegetable 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.

Quick Info

Servings
4 servings
Calories
93 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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