Try This Slow Cooker Soup On A Cold Day

Homemade thick soup of fresh vegetables (zucchini, eggplant, carrot, onion, garlic, celery, bell pepper, tomatoes), pasta (orzo, risoni) with spices and olive oil. Minestrone. Mediterranean cuisine

After the busyness of the holidays and struggling to get back into a regular routine, it may be difficult to find ideas or even the motivation to prepare dinner. Everyone, however, has got to eat. When you need assistance in the kitchen for creating a fantastic meal for dinner that will warm and satisfy your family member this winter season, try making this conveniently easy slow cooker oxtail orzo soup recipe.


  • 3 tablespoons cooking oil
  • 3 large garlic cloves
  • 2 pounds of oxtail
  • 4 medium carrots
  • 1 onion
  • 3 celery stalks
  • 1 14-ounce can of crushed tomatoes
  • 1 tablespoon tomato paste
  • ¼ cup warm water
  • 6 cups beef stock
  • A good handful fresh parsley
  • 2 dried bay leaves
  • Salt and pepper to taste
  • 1 cup of orzo

While this recipe used oxtail, you can also substitute the oxtail for beef shanks if that is more to your liking. The slow cooker will certainly take a majority of the work out for you but you can prep the soup ahead of time by peeling and slicing the carrots as well as mincing the garlic and chopping the onion and celery stalks.

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Cooking Instructions

The soup is mostly made in the slow cooker, but you will need to cook the oxtail separately before putting it in the slow cooker with the other ingredients. In a big frying pan on medium-high heat, you will heat two tablespoons of olive oil. After you salt and pepper the oxtail, place the meat in the frying pan. Brown the oxtail on each side for two to three minutes. You will then add the oxtail to the slow cooker. In the same frying pan, you will brown the garlic with the remaining tablespoon of olive oil. You will add the browned garlic into the slow cooker with the oxtail.

You will then need to add the carrots, onion, celery, and crushed tomatoes to the slow cooker. With the water, you mix the tomato paste until thoroughly combined. This as well as the beef stock will also be added to the slow cooker. The parsley and bay leaves you will want to tie together and place in the slow cooker. Season the soup with salt and pepper to your preferred taste. Place the lid on the slow cooker and allow the soup to cook and simmer for at least four hours. You will know that the soup is ready because the meat will fall away from the bone.

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