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Vegetable beef soup

Contributed By: Janice, WY | See all of Janice's recipes
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RECIPE INGREDIENTS
3 large ox tails
2 large onions, chopped
6 carrots, shredded
one large can tomatoes
one cup frozen corn
one cup cabbage shredded
sea salt and pepper to taste
DIRECTIONS
Cook oxtails overnite on low in a slow cooker


Pick bone and fat out of oxtail meat, placing meat back in crock pot. Discard fat and bones


Add two quarts of water and add all the vegetables to cook in slow cooker for 6 hours on low. Keep lid on cooker.


Serve with garlic french bread. Makes 6 servings


Date Added: 09/21/2010
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