Oxtail Soup with Vegetables

This oxtail soup with vegetables recipe makes a richly satisfying meal. Imagine the enticing aromas of meat, okra, corn, and garlic simmering for hours!

• Preparation Time: 20 mins
• Cooking Time: 2 hr 55 mins
• Total Time: 3 hr 15 mins
• Calories: 274 Calories

Ingredients

• salt and ground black pepper to taste
• 2 carrots
• 3 stalks celery
• 1 dash hot sauce, or to taste
• 1 medium onion
• 1 (32 fluid ounce) container beef broth
• 1 (10 ounce) package frozen sliced okra
• 3 pounds oxtails, or more as desired
• 3 small turnips, peeled and diced
• 1 (10 ounce) package frozen small niblet corn
• 0.5 head garlic cloves, unpeeled
• 6 cups water,

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Place oxtails and garlic in a large roasting pan. Roast in the preheated oven until garlic is tender, about 30 minutes.

Step 3

Transfer oxtails to a large stock pot. Squeeze roasted garlic into a food processor; add celery, carrots, and onion. Process until finely chopped; add to pot with enough water to cover oxtails. Bring to a boil, reduce heat to low; simmer until meat is tender, about 2 hours. Remove oxtails; let cool.

Step 4

Add broth and turnips to the pot. Simmer until slightly tender, about 10 minutes. Add okra and corn. Simmer until warmed through, about 10 minutes more.

Step 5

Pick meat from bones; chop into bite-sized pieces. Add to soup. Season with salt and pepper. Add hot sauce, if desired.