Savory Oxtail Soup Recipe with Tender Vegetables

Ingredients

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

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C) for roasting.
2. Arrange oxtails and garlic cloves in a large roasting pan. Roast in the preheated oven until the garlic is soft and fragrant, approximately 30 minutes.
3. Move the roasted oxtails to a large stock pot. Squeeze the roasted garlic into a food processor; add celery, carrots, and onion. Process until the vegetables are finely chopped; add them to the pot and cover the oxtails with water. Bring the mixture to a boil, then reduce heat to low and simmer until the meat is very tender, about 2 hours. Remove the oxtails and allow them to cool.
4. Pour broth and add turnips to the pot. Simmer until the turnips are slightly tender, around 10 minutes. Add okra and corn to the soup. Simmer until all ingredients are heated through, approximately 10 minutes more.
5. Remove the meat from the oxtail bones; chop the meat into bite-sized pieces. Add the chopped meat back into the soup. Season generously with salt and pepper to taste. Add a dash of your favorite hot sauce for an extra kick, if desired.

Nutrition

• Calories: 274 kcal
• Fat Content: 12 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 602 mg
• Protein Content: 29 g
• Cholesterol Content: 94 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g