My friend's mom used to make 'garden' soup every Sunday. She would go through her fridge and any unused veggies would be thrown into the soup pot. This is my version; hearty, thick, and chock full of veggies. It is important to add the diced beets at the end to keep the color appealing. My daughter goes crazy for this soup; it is very tasty and filling, best served warm.
Ingredients
- beef oxtail: 2 pound
- onions: 2 piece (diced)
- carrots: 2 cups (diced)
- head cabbage: 1 piece (diced)
- celery: 1 cup (diced, optional)
- pearled barley: 0.5 cup
- dry onion soup mix: 1 pack (1 ounce pack)
- dill weed: 1 tsp (dried)
- ground cinnamon: 1 tsp
- bay leaf: 1 piece
- water, or enough to cover: 4 cups
- bunch beets with greens - scrubbed, beets diced, and greens: 1 piece (chopped)
- salt and ground black pepper: (to taste)
- sour cream: 1 cup
Metric Conversion
Stages of cooking
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Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours.
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Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf.
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Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.
