Oxtail Soup with Fava Beans

Updated February 23, 2016

Oxtail stock is just another form of beef stock and is fabulous served as a consommé. This is another dividend soup, using the meat left from making the stock and some of the stock. Unfortunately, this wonderful soup cannot currently be made in Great Britain.

Makes12 cups (3 l); 6 main-course servings



Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationlactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturemeaty, savory

Type of Dishhot soup


  • ½ pound (225 g) fine egg noodles
  • 6 cups (1.5 l) Oxtail Stock
  • 1 pound (450 g) baby carrots, trimmed, peeled, blanched for 2 minutes, and plunged into a bowl of ice water
  • ¾ pound (360 g) pearl onions, blanched for 1 minute, run under cold water, and peeled
  • 2 cups (300 g) bite-sized pieces cooked oxtail meat (reserved from making stock)
  • 2¾ pounds (1.25 kg) fava beans, shelled, blanched for 2 minutes, run under cold water, and popped out of tough outer skins, or 10 ounces (300 g) frozen lima beans, defrosted in a sieve under warm running water and drained
  • 2 teaspoons kosher salt
  • Freshly ground black pepper, to taste


Bring a large pot of salted water to a boil. Add the noodles and cook for 4 to 5 minutes. Drain and reserve.

In a medium saucepan, bring the stock to a boil. Stir in the carrots and onions. Return to a boil. Lower the heat and simmer for 8 minutes. Stir in the meat, fava or lima beans, salt, and pepper to taste. Add the noodles. Heat through and serve.



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