Thick Oxtail Soup
|Oxtails||2 1⁄2 Pound, cut up|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Celery ribs||2 , chopped|
|Water||7 Cup (112 tbs)|
|Hulled barley||1⁄2 Cup (8 tbs)|
|Dried lentils||1⁄2 Cup (8 tbs)|
|Black pepper||To Taste|
|Minced parsley||2 Tablespoon|
Combine oxtails, onions, garlic, celery, salt and water; cover, bring to boil and cook 1-1/2 hours at low boil.
Skim off any scum that rises to the surface.
Cool, chill and defat.
Reheat, add barley and cook rapidly 30 minutes, adding water if needed as the barley swells.
Add lentils and cook another 30 minutes until barley and lentils are tender but lentils still hold their shape.
Add water if the soup is too thick, reheat, adjust seasonings with salt and pepper and serve with a generous sprinkling of minced parsley.
Serving size: Complete recipe
Calories 2556 Calories from Fat 862
% Daily Value*
Total Fat 96 g147.7%
Saturated Fat 36.5 g182.5%
Trans Fat 0 g
Cholesterol 680 mg226.7%
Sodium 3915.9 mg163.2%
Total Carbohydrates 171 g57%
Dietary Fiber 55.6 g222.4%
Sugars 11.6 g
Protein 242 g484%
Vitamin A 59.2% Vitamin C 105.6%
Calcium 23.7% Iron 80.4%
*Based on a 2000 Calorie diet