Oxtail Soup

• 2 lbs oxtails
• 1 large onion, chopped
• 1 (28 ounce) can tomatoes, chopped
• 3 -5 potatoes, cut into 1 inch pieces
• 12-1 head cabbage (1/2 large head)
• frozen vegetables, of your choice (we usually used mixed veggies with corn, limas, green beans, etc.)
• 12 teaspoon dried parsley
• 12 teaspoon dried thyme

1. Boil meat in stock pot with water for 10 minutes and then drain off water.
2. Cut up onion and put with ox-tail.
3. Cover with 8 cups water.
4. Boil for 1 hour.
5. Take out meat.
6. Add tomatoes, potatoes, cabbage and frozen veggies (no need to thaw).
7. Cut meat off bones and return meat to soup.
8. Boil another hour.

oxtails, onion, tomatoes, potatoes, cabbage, frozen vegetables, parsley, thyme

Taken from www.food.com/recipe/oxtail-soup-31869 (may not work)