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Oxtail Soup with Fava Beans Default

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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.

Yield: Makes 12 cups (3 l); 6 main-course servings


  • 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 (1½ cups)
  • 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.

© 1998 Barbara Kafka

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Oxtail Stock. For nutritional information on Oxtail Stock, please follow the link above.

1079kcal (54%)
269mg (27%)
8mg (13%)
528mcg RAE (18%)
80mg (27%)
904mg (38%)
7g (34%)
22g (33%)
17mg (92%)

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