Oxtail Soup Recipe
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (5)

Oxtail Soup Recipe

NUTRITION · PER SERVING180M COOK
CAL 33%·PRO 100%
CARBS 31G19% OF CAL
6G FIBER18G OTHER7G TOTAL SUGAR
FAT 35G48% OF CAL
13G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow-cooked oxtail soup with tender meat, root vegetables, and warming spices like curry and allspice. Deeply savory and comforting, ideal for cold weather meals.

maincaribbeansoupbeefgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 3 pounds oxtails (1.5 kg)
  • Salt and pepper to taste
  • 2 tablespoon vegetable oil
  • 1 large onion (chopped)
  • 1 green bell pepper (chopped (or use 2-3 large jalapeno peppers))
  • 4 green onions (chopped)
  • 5-6 garlic cloves (minced)
  • 1 Scotch Bonnet pepper (chopped – optional, for extra spicy (or use habanero))
  • 2 tablespoons tomato paste (30 ml)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Jamaican curry powder (see Recipe Notes for spice alternatives)
  • 1 tablespoon paprika
  • ½ teaspoon ground allspice
  • 5-6 cups beef stock (or more as desired - or use water with bouillon)
  • 1 pound carrots (chopped (.5 kg))
  • 1 pound potatoes (chopped (.5 kg))
  • 15- ounce can butter beans (or use pinto or other(~.5 kg))
  • 1/4 cup chopped parsley (plus more for garnish)
PREP
15M
SODIUM
1305MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.