Oxtail Soup

I adapted this recipe from my mom, who I think got it from my grandma. Over the generations, it's changed a bit here and there (I'd like to say for the better :P). Just a note--this is semi-homemade! I used a bit of canned ingredients, but this can be made entirely with fresh ingredients. I am using canned stuff for now until I can figure out how to flavor the soup correctly.

Ingredients (Makes a huge pot... probably serves 10+)

• 2 cans ITALIAN diced tomatoes (the Italian flavoring is the best I've found)
• 1 can chicken broth
• 1 can corn, drained
  
• 1 can long green beans, drained
  
• 3 carrots, peeled and chopped
• 2-3 potatoes, peeled and chopped
• 1/2 cauliflower, chopped
• 1 package oxtail (usually about 4 small and 4 larger pieces)
  
• 2 tbsp basil
• 1 tbsp oregano
• water to fill over ingredients
  
• salt and pepper to taste

Directions
I just threw everything in, brought it to a boil, and let it simmer on low-medium heat for two hours. (Lazy-person's way.)

Ideally though, you want to throw in everything except the cauliflower and long green beans up until about 30 mins left in the cooking process--this is because these soften up a bit and break apart if you cook them for too long! You know when the soup is ready when the carrots and potatoes are soft and oxtail is very tender/falls off the bone easily.

Other comments: most of the flavoring will come from the Italian-flavored canned tomatoes and the oxtail itself.

Enjoy!