Hearty Caribbean Oxtail Soup Recipe
Oxtail soup is the kind of meal that warms you straight through. Tender meat in a thick, rich broth, split peas, chunky vegetables, and plenty of bold flavor come together in this hearty Caribbean soup.
In the Caribbean, soups are serious comfort food, especially on rainy days or weekends when everybody is looking for a big, hearty bowl. This Caribbean oxtail soup recipe uses green seasoning, split peas, herbs, and tender oxtail to create a rich and satisfying bowl of soup.
This recipe can be made using a pressure cooker, Instant Pot, stovetop, or slow cooker to tenderize the oxtail.
What is oxtail soup?
Oxtail soup is a hearty dish made with beef oxtail, vegetables, herbs, and seasonings cooked together until the meat becomes tender and flavorful. Different cultures make it in different ways, with some versions being light and brothy while others are thick and filling.
This Caribbean oxtail soup uses split peas, pumpkin, corn, dumplings, and fresh seasonings to create a rich, satisfying bowl of soup. As the split peas cook and break down, they help thicken the broth while the oxtail adds flavor and richness to the pot.
Why you’ll love this recipe
- The oxtail becomes tender and flavorful as it cooks.
- Split peas help create a thick, hearty soup that’s perfect for soup lovers.
- Loaded with vegetables, provisions, and dumplings for a complete meal.
- Full of Caribbean flavor from green seasoning, herbs, and fresh aromatics.
- Leftovers reheat beautifully and often taste even better the next day.
How to make Caribbean oxtail soup
Key ingredients
Oxtail
Oxtail is the star of the soup, adding rich flavor to the hearty broth as it cooks. The bones and collagen give the soup that deep flavor and silky texture that make this soup so comforting.
Green seasoning, herbs, and aromatics
Green seasoning, onion, garlic cloves, celery, fresh thyme, and pimento peppers build the bold Caribbean flavor base for the soup. Add a hot pepper if you’d like extra heat.
Split peas
Split peas help thicken the broth and give the soup its rich, hearty texture.
Vegetables and provisions
Pumpkin, corn, carrots, sweet potato, and other provisions help make this soup hearty and filling.
Broth
Water is traditionally used to make the soup, but you can replace part of the water with beef broth for even more flavor.
How to make oxtail soup
Step 1: Tenderize the oxtail
Season the oxtail with green seasoning and place it in a pressure cooker, Instant Pot, or large pot with water. Cook until the meat is partially tender.
Step 2: Cook the split peas
Transfer the oxtail and cooking liquid to a large soup pot. Add the soaked split peas, half of the onion, half of the celery, garlic, pimento peppers, and all-purpose seasoning. Cook over medium heat until the split peas are soft and beginning to break down. Give the pot an occasional stir to prevent the peas from sticking to the bottom.
Step 3: Thicken the broth
Use an immersion blender to partially blend the split peas directly in the pot. This helps create a rich, hearty broth while still leaving some texture.
If you don’t have an immersion blender, carefully remove a portion of the soup, blend it, and return it to the pot.
Step 4: Add vegetables and provisions
Add the pumpkin, corn, carrots, sweet potato, thyme leaves, scallions, the remaining onion, the remaining celery, additional pimento peppers, and hot pepper if using. Add more water as needed and continue cooking until the vegetables are tender.
Step 5: Add dumplings
Add the dumplings and cook until they are fully cooked through.
Step 6: Taste and serve
Taste the soup and adjust with salt and black pepper as needed before serving. For some extra umph, garnish the serving bowls with some fresh chopped scallion or parsley.
Expert tips for the best oxtail soup
- Soak the split peas overnight to help them cook faster and break down more easily.
- Use an immersion blender to partially blend the split peas for a thicker, heartier broth.
- If the soup becomes too thick as it cooks, add a little more hot water to reach your preferred consistency.
- For additional flavor, replace some of the water with beef broth.
- Oxtail soup tastes even better the next day after the flavors have had time to develop.
What to serve with oxtail soup
This hearty soup is filling on its own, but it also pairs well with:
- Crusty bread or homemade hops bread
- Buttered bread
- A simple side salad for a lighter meal
Storage & Reheating
Refrigerate
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze
Freeze leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat
Warm the soup on the stovetop over low heat until heated through. You can also microwave it in short intervals, stirring between each round of heating.
FAQs
Yes. You can simmer the oxtail on the stovetop until it becomes tender before continuing with the rest of the recipe. A traditional pressure cooker, Instant Pot, or stovetop method will all work.
Split peas help thicken the broth and give the soup a rich, hearty texture. As they cook, they break down into the soup and add extra body and flavor.
Yes. Oxtail soup often tastes even better the next day because the flavors have more time to develop. Store leftovers in the refrigerator and reheat before serving.
Yes. Allow the soup to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
In addition to pumpkin, corn, and carrots, you can also add potatoes, eddoes, dasheen, cassava, green fig, or other ground provisions, depending on what you have available.
More Comforting Caribbean Recipes
This Caribbean oxtail soup recipe is rich, hearty, and packed with tender oxtail, vegetables, split peas, and dumplings. Whether you make it for a weekend lunch, a rainy day meal, or simply because you’re craving a good bowl of comforting soup, it’s the kind of recipe that leaves everybody satisfied.
If you try this recipe, let me know in the comments how you served yours. And if you enjoy hearty Caribbean soups, be sure to check out some of my other soup recipes.
Recipe
Hearty Caribbean Oxtail Soup Recipe
Ingredients
Method
- Season the oxtail with the green seasoning. Place the oxtail in a pressure cooker, Instant Pot, or large pot with 3 cups of water and cook until partially tender.1½ pounds oxtail, 2 tablespoons green seasoning
- Transfer the oxtail and cooking liquid to a large soup pot. Add the split peas, garlic, onion, celery, scallions, thyme leaves, pimento peppers, all-purpose seasoning, and 2 cups hot water. Cook over medium heat until the split peas are soft and beginning to break down, stirring occasionally.8 ounces split peas, 1 tablespoon chopped garlic, ¼ cup chopped scallions, ½ cup chopped onion, ½ cup chopped celery, 1 tablespoon fresh thyme leaves, ¾ teaspoon all-purpose seasoning, 4 pimento peppers
- Use an immersion blender to partially blend the split peas until the soup develops a thick, hearty consistency. If you do not have an immersion blender, carefully remove a portion of the soup, blend it separately, and return it to the pot.
- Add the pumpkin, carrots, sweet potato, corn, additional pimento peppers, and hot pepper if using. Add the remaining 2 cups hot water and continue cooking until the vegetables are tender.½ cup diced carrots, 1 cup diced pumpkin, 1 small sweet potato, 1 ear corn, 1 hot pepper, 7 cups hot water
- Prepare the dumplings by combining the flour and water to form a soft dough. Divide and shape into small dumplings.1½ cups all-purpose flour, ¾ cup water
- Add the dumplings and cook until they are fully cooked through. If needed, add a little more hot water to reach your preferred consistency.
- Taste and adjust with salt and black pepper as needed. Serve hot. Garnish with chopped scallions or parsley if desired.Black pepper, ½ teaspoon salt
Notes
* Use hot water when adding additional liquid during cooking.
* For additional flavor, replace some of the water with beef broth.
* If the soup becomes too thick, add a little more hot water until it reaches your preferred consistency.
* This soup tastes even better the next day.
Recipe Printed From ThisBagoGirl.com
Hi Renz,
I hope you are well.
You really are a great chef,very authentic!
Keep up the recipes,and thank you for sharing your knowledge!
I appreciate that so much. Thank you!!
Great going Renz..looks delicious.
Thank you!!