Oxtail Soup

Name: Oxtail Soup
Ingredients: 1 lb. oxtails; 6 to 8 C. water (cover meat); 4 Tbsp. onion flakes (or 1 medium onion, peeled and slice); 2 C. celery (cut into bite size pieces); 2 large carrots, peeled, and cut into bite size pieces; 1 can (15 oz.) peeled tomatoes, plus liquid; 1 (8 oz.) can tomato sauce; 1 to 2 tsp. paprika; 1 bay leaf; 1/4 to 1/2 C. dry barley; 1 C. dry flat noodles, or other pasta

11 ingredients

3 steps

Ingredients

1 lb. oxtails
6 to 8 C. water (cover meat)
4 Tbsp. onion flakes (or 1 medium onion, peeled and slice)
2 C. celery (cut into bite size pieces)
2 large carrots, peeled, and cut into bite size pieces
1 can (15 oz.) peeled tomatoes, plus liquid
1 (8 oz.) can tomato sauce
1 to 2 tsp. paprika
1 bay leaf
1/4 to 1/2 C. dry barley
1 C. dry flat noodles, or other pasta

Directions

1

Put first eight ingredients in large pot.
2

Bring to a boil then reduce heat to simmer for 1 to 2 hours.
3

When oxtails are cooked add the barley and or pasta to the soup and cook until they are cooked (about 30 to 45 minutes). Remove bay leaf.