Ox feet Soup with soybean sprouts

2016-10-31

This is a very simple soup recipe, but cooking oxfeet takes a lot of time. It takes the same time to cook 10 lbs. of ox feet as 1 lb. If you like ox feet soup, make a large quantity one time instead small quantities each time and freeze or can the stock in smaller packages for future use . That will save you a lot of time later.

When refrigerated, this soup will solidify like a jiggly-squiggly jello pudding. :-)

INGREDIENTS

This is what you need for 5 quarts:

1 package ox feet
1 lb. carrots
4 small zucchinis
S&P

Pic1: ox feet soup with vegetables

Directions

Pic2: oxfeet
Pic3: bean sprouts
Pic4: carrots and zucchinis

Pic5: cook the oxfeet stock
Pic6: add the vegetables
Pic7: simmer 20-30 minutes

Heat 4 quarts of water.
Add the ox feet. Bring to a boil.
Add S&P (a.o. spices of choice) to taste.
Reduce and simmer for 4-6 hrs. until the feet fall completely apart. This way, even the big tendons will be quite soft.
Wash, peel and slice the carrots.
Wash and slice the zucchinis.
Rinse the bean sprouts at least 3 times and remove any wilted sprouts. (Pic3)
Add the vegetables to the oxfeet stock. (Pic6)
Bring to a boil over medium heat.
Reduce heat and simmer for 20-30 minutes. (Pic7)
Adjust the seasoning.
Serve and enjoy. (Pic1)

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org