Time 4h Yield 8 Number Of Ingredients 17 Steps:
Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top. Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.
Yield 6 people Number Of Ingredients 10 Steps:
- Toast the rolled oats in a large heavy skillet over medium heat, stirring frequently, until they are brown but not burned. Set them aside in a bowl. 2. Heat the oil in the skillet; add the onion and garlic and sauté briefly. 3. Add the tomatoes, broth, salt, cayenne, and oats. Simmer for 6 minutes over medium heat. 4. Add the spinach and stir in until wilted. Grind pepper liberally over soup and serve immediately.
Time 30m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Saute onion, mushrooms& garlic in a bit of the broth, about 5 minutes. Stir in oats, broth, tomatoes& tomato sauce. Bring to a boil. Reduce heat and simmer 5 minutes. Season and stir in milk.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
In a small saucepan over medium heat, bring 1 cup water to a boil. Add oats and cook for 1 minute, stirring occasionally. Cover and set aside for 5 minutes. Add bouillon, garlic and remaining water; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add cheese, basil, salt and pepper; cook and stir until cheese is melted.
