Oxtail Soup With Vegetables Recipe

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Ingredients:

Serving

1 lb oxtail
1 (29 oz) can plum tomatoes
1 (15 oz) can sliced carrots (about 4-6 carrots)
2 -3 stalks celery
1 lb green beans
1/2 lb frozen corn or 2 (15 oz) cans corn
8 cups water
1/2 lb fine egg noodles
1 tbsp 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!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	156.67 Kcal (656 kJ)
Calories from fat	42.51 Kcal
		% Daily Value*
Total Fat	4.72g	7%
Cholesterol	22.68mg	8%
Sodium	310.32mg	13%
Potassium	172.87mg	4%
Total Carbs	23.61g	8%
Sugars	3.8g	15%
Dietary Fiber	2.01g	8%
Protein	5.35g	11%
Vitamin C	5.2mg	9%
Iron	1.5mg	8%
Calcium	51.5mg	5%

Amount Per 100 g
Calories	56.26 Kcal (236 kJ)
Calories from fat	15.27 Kcal
		% Daily Value*
Total Fat	1.7g	7%
Cholesterol	8.14mg	8%
Sodium	111.43mg	13%
Potassium	62.07mg	4%
Total Carbs	8.48g	8%
Sugars	1.37g	15%
Dietary Fiber	0.72g	8%
Protein	1.92g	11%
Vitamin C	1.9mg	9%
Iron	0.5mg	8%
Calcium	18.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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