Oxtail Soup

This soup has a rich, flavorful broth and is loaded with fresh vegetables-a great dinner for a cold winter's night.

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Ingredients:

• 12 cups water
• 3 Tablespoons beef base
• 32 ounce can vegetable juice
• 2 1/2 pounds oxtail pieces
• 1 teaspoon fresh chopped garlic
• 1 teaspoon rosemary
• 1/2 teaspoon thyme
• 4 stalks celery chopped
• 1 pound baby carrots chopped
• 4 potatoes peeled and diced
• 1 cup frozen peas
• Pepper to taste

Method

In a large stock pot combine water, beef base, garlic and vegetable juice. Bring to boil, reduce heat and cover, cooking oxtails for two hours. Add potatoes cook another half hour, then add carrots, celery and peas. Cook until oxtail meat falls off the bones. Remove oxtail pieces from soup, debone and return meat back to soup.

Notes: This is a soul food recipe worth the time and effort and is delicious with a loaf of hot homemade bread.

Number of servings: 6-8

Submitted By: s.ray300
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