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Roasted oxtails with a rich gravy is a wonderful standard when it comes to Southern soul food dishes. But, sooner or later the doctor orders healthier eating. So, a variation on the idea of roasted oxtails is a hearty soup that is full of everything the doctor ordered.

Soul Food Dishes That are Healthier

This Oxtail Soup recipe is a far healthier way to get that soul food flavor with far less fat. But this soup isn’t some thin broth. It is very hearty, full of vegetables and combined with a freshly baked bread, will leave you full all evening.

Oxtail Soup

• 2 pounds Oxtails rinsed and patted dry 
• 2 tablespoons Olive Oil 
• 1 cup Pearl Barley (not instant) 
• 1 tablespoon Seasonest Soul Food Seasoning
• 1 Bay Leaf 
• 2 Garlic cloves minced 
• 4 Celery ribs chopped 
• 1 Onion chopped 
• 4 Carrots sliced 
• 2 pounds fresh Tomatoes

Directions:

1. Heat your stock pot on the stove and add olive oil and oxtails. Brown the oxtails on each side. Add onions and cook until slightly browned.
2. Drain off fat.
3. Add 3 quarts of water to oxtails and onions. Heat to a boil then reduce heat to a simmer.
4. Add barley, Seasonest Soul Food Seasoning and garlic. Simmer for two hours.
5. Pull oxtails out of the pot and remove their bones, then return the meat to the pot.
6. Increase heat to a boil and plop in tomatoes, two at a time. Keep in soup for 30 seconds then remove and set aside in a bowl. When all the tomatoes are finished, gently lift off and discard the peels.
7. Chop the peeled tomatoes, discard seeds, then add to the soup along with the sliced carrots, chopped celery and bay leaf.
8. Bring to boil again, then reduce to simmer. Simmer for one hour.
9. Skim off foam while cooking.
10. Skim off excess fat, remove the bay leaf and serve with freshly baked bread.