You are here

Oxtail Soup

American.Fiesta's picture
Ingredients
  Oxtails 3 Pound
  Onion 1 Medium
  Carrots 3
  Celery 1 Cup (16 tbs)
  Parsley flakes 1⁄4 Cup (4 tbs)
  Barley 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Simmer oxtails in 6 cups water in large saucepan for 1 hour or until oxtails are tender.
Remove bones from oxtails and broth.
Chop onion, carrots and celery coarsely; add to broth.
Season with salt and pepper; add parsley and barley.
Simmer, covered, for 40 min- utes longer or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Interest: 
Party, Healthy

Rate It

Your rating: None
3.96875
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2387 Calories from Fat 1004

% Daily Value*

Total Fat 112 g171.8%

Saturated Fat 43.1 g215.3%

Trans Fat 0 g

Cholesterol 816 mg272%

Sodium 2435.7 mg101.5%

Total Carbohydrates 83 g27.7%

Dietary Fiber 20.3 g81.1%

Sugars 20.5 g

Protein 249 g497.6%

Vitamin A 635.2% Vitamin C 62.3%

Calcium 26.2% Iron 47.7%

*Based on a 2000 Calorie diet

0 Comments

Oxtail Soup Recipe