Oxtail Soup With Vegetables

Name: Oxtail Soup With Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10-12 serving(s)
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; 1 lb green beans or 2 (15 ounce) cans cut green beans; 1/2 lb frozen corn or 2 (15 ounce) cans corn; 8 cups water; 1/2 lb fine egg noodles; 1 tablespoon vegetable oil; salt; pepper

Submitted by deefair

"This is an easy, quick soup that's great on a cold winter day. It has meat, vegetables, and noodles, and freezes very well. What more can you ask for?"

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Ready In:: 40mins
Ingredients:: 11
Serves:: 10-12

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

directions

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