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Ingredientes
- 1 1/2 lb Cut ox tail
- 1 1/2 quart Water
- 1 Tbsp. Salt
- 1/2 c. Diced onion
- 1 c. Diced raw carrots
- 1/2 c. Diced raw celery
- 2 Tbsp. White rice
- 1 c. Cooked tomatoes
Direcciones
- Brown ox tails well in warm fat. Add in: Simmer at least 3 1/4 hrs. When meat is tender, remove from bone. Return meat to pot. Add in: Cover and simmer 30 min. Skim off as much fat as you can. This soup may be made the day before eating - then the fat is easily removed. Heat through before eating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 6 servings | |
| Calories 32 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1193mg | 50% |
| Potassium 156mg | 4% |
| Total Carbs 7.13g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.14g | 1% |
| Protein 0.83g | 1% |
