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Vegetable beef soup

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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

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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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Vegetable beef soup

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