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This recipe for OXTAIL SOUP, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Thursday, May 25, 2006


2 oxtails, cut in pieces
3 chicken backs
soup bones
1 pound soup meat
soup greens (1 leek or tops of 2 green onions, 1 parsnip
1/2 carrot, parsley sprigs, celery leaves, 1/4 tsp thyme
2 cloves, 1/4 bay leaf) tied in a cheesecloth bag
1 large can tomatoes
1 large onion, sliced
1 package frozen okra
1 c diced potatoes (optional)
salt and pepper to taste
1 package frozen string beans
1 package frozen carrots and peas
1 package frozen lima beans

In a large (8 to 10 quarts) pot, put the oxtails, chicken backs,
soup bones, soup meat, the cheesecloth bag of soup greens,
tomatoes, and onion. Cover with water until pot is 3/4 full.
Bring to a boil and simmer for 3 hours or longer. (The longer it
cooks, the stronger the stock.) Remove the oxtails, chicken
backs, soup bones and soup meat. Pick off the meat, chop
and return it to the soup to thicken it. If desired, add the diced
potatoes. Taste the soup, and add salt and pepper. Simmer
the soup for 1 hour, then add the rest of the frozen vegetables
and simmer for about 20 minutes longer. When the
vegetables are done, remove the soup from the stove, and let
it rest for an hour or more to "set" the flavor. Reheat and

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