Oxtail Soup

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Nutrition per serving    (USDA % daily values)
CAL
304
FAT
9%
CHOL
0%
SOD
14%

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Ingredients for 4 servings

2 pounds oxtails (washed)

4 carrots (washed, ends trimmed, peeled, cut into 1" rounds)

8 garlic cloves (peeled, finely chopped)

2 medium yellow onions (peeled, ends trimmed, roughly chopped)

1 cup Italian parsley (washed, finely chopped)

30 whole peppercorns

2 cups mushrooms (washed, sliced) portabella, shiitake, or brown

2 medium tomatoes (washed)

3 ounces tomato paste (preferably an Italian brand like Cento)

1/4 pound green beans (ends trimmed, cut into 2" lengths)

1 small bunch spinach (ends trimmed, washed thoroughly, roughly chopped)

2 ears of corn (husks and silks removed, cut into 2" lengths or kernels removed from the cob)

Sea salt and pepper

Olive oil

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