Great Oxtail Soup With Mixed Vegetables

It is the perfect time of the year to stay cozy and enjoy some hearty and filling homemade meals, and you have hundreds of Spanish recipes to try and make.

Among the best oxtail recipes, you will find oxtail soup with mixed vegetables, a dish that blends to perfection the oxtail and veggies, to create a warming yet light winter meal.

Keep reading this article, and you will learn how to make this soup from scratch, with some helpful information on how to store, serve, and customize it.

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Pssst…!!?? You can’t get enough of Spanish oxtail recipes? Have a look at my other posts: 

• Braised oxtail

• Tender oxtail recipe

• Oxtail stew with potatoes

Background of the Dish

This Andalusian recipe was born as an alternative to the traditional oxtail stew with vegetables, which calls for a smaller mix of veggies and less broth.

Now the oxtail soup with mixed vegetables shines among the healthy oxtail recipes because it will fill you up but you won’t end up feeling heavy after enjoying it.

You can serve this delicious oxtail vegetable soup all year round, but there is nothing like coming home on a cold winter day and having a hot soup plate on the table.

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Things You’ll Need for Oxtail Soup With Mixed Vegetables

To make the perfect oxtail recipe you need oxtail, carrots, onion, potatoes, broth, tomatoes, and parsnips as the main ingredients.

If you prefer other cooking processes, then there are other oxtail recipes that you can make, such as our fried oxtail recipe or our oven baked oxtail recipe.

Ingredients

• 1.4 kg oxtails
• 1 can (450gr) cooked green beans
• 1 can (450gr) diced tomatoes
• 8 cups (2l) beef broth
• 1 cup (240ml) red wine (optional)
• 2 tablespoons vegetable oil
• 1 onion
• 3 garlic cloves
• 2 carrots
• 2 parsnips
• 2 celery stalks
• 1 leek
• 2 potatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

How to Make Oxtail Soup With Mixed Vegetables – Step by Step Guide

1. For the first step in this old-fashioned oxtail soup recipe, pat the oxtail dry with paper towels and cut it into bite-sized pieces. Season them with salt and pepper on both sides and set them aside.

2. Now wash the vegetables and peel them if necessary. Then chop the carrots and onion into small squares, and the parsnips and potatoes into bite-sized cubes. Chop the leek and celery into thin slices. Mince the garlic cloves. Set them aside.

3. Then, grab a large pot or Dutch oven and heat the vegetable oil over medium-high heat. Add the Spanish oxtail pieces and brown them on all sides. Remove and set them aside.

4. Using the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent. Add carrots, parsnips, celery, leek, and potatoes. Sauté for an additional 5 minutes (they will finish cooking later on this oxtail recipe).

5. Now, return the browned oxtails to the pot. Pour in the diced tomatoes with their juice. Add beef broth, red wine (if using), bay leaves, and dried thyme.

6. After that, bring the oxtail soup with mixed vegetables to a boil, then reduce the heat to low, cover, and simmer for 2 hours or until the oxtails are tender.

7. About 30 minutes before serving it, add the drained canned green beans to the pot. Taste the Spanish oxtail soup and adjust the seasoning with salt and pepper to taste. Discard the bay leaves.

8. Your Spanish oxtail recipe is now ready. To serve it, ladle the oxtail soup with mixed vegetables into bowls while warm, and enjoy.

Substitution of Ingredients

There are a lot of changes that you can make to this oxtail soup with mixed vegetables and the best way to do it is by taking inspiration from other oxtail soup recipes.

For example, if you want to give this old-fashioned oxtail soup a modern twist then you can fusion it with our Mexican oxtail soup recipe, and add different ingredients such as paprika, chili flakes, hot sauce, and crushed jalapeño peppers.

To stay on the classic side, you can blend it with our homemade oxtail soup recipe and prepare this one with homemade broth, use fresh tomatoes, and even cook the green beans from scratch.

You might be wondering how to make soup with frozen mixed vegetables or if that’s even possible and thankfully it is: you can use a store-bought bag of frozen veggies, but the flavor won’t be as fresh as the one on this nice oxtail recipe.

If you’re following a keto diet, the keto oxtail soup is a delicious and easy-to-make Spanish oxtail soup that you must try.

Tips on Serving Oxtail Soup With Mixed Vegetables

The oxtail soup with mixed vegetables is a super complete dish that doesn’t need any side or appetizer to shine, yet there are some ways to elevate it.

For example, you can do something like the red wine oxtail stew and top it with grated parmesan or manchego cheese.

If you want to, you can turn it into an oxtail noodle soup by adding your favorite cooked pasta to the dish, such as spaghetti, rigatoni, penne, etc.

Lastly, this type of soup blends perfectly with a drizzle of hot sauce, basil pesto, a creamy sauce, or just olive oil on top.

How to Store Oxtail Soup With Mixed Vegetables

Although this is the easiest oxtail recipe, we know that it takes time to do it and sometimes we would prefer to have everything ready and just heating it.

The good news is that you can store this oxtail soup with mixed vegetables in the fridge or freezer so that you can have your meal already prepared.

To do that, once you finish making the recipe with mixed vegetables, let the oxtail soup cool to room temperature and pour it into a freezer-safe airtight container (also cover it with plastic wrap on contact with the top so that it doesn’t form a crust).

Then, you can store the oxtail soup with mixed vegetables for up to 3 days in the fridge or 50 days in the freezer (add a label with the date so you don’t go over time).

Other simple oxtail recipes that you can make and store are the oxtail dumplings and the Portuguese oxtail stew.

Recipe Card: Oxtail Soup With Mixed Vegetables

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