about 5 quarts
2 oxtails, cut into 2-inch pieces
2 (14 1/2-ounce) cans whole tomatoes, undrained
1 (16-ounce) can cut okra, undrained
2 cups vegetable cocktail juice
4 carrots, scraped and thinly sliced
4 stalks celery, cleaned and thinly sliced
3 medium onions, chopped
1/4 large head cabbage, coarsely chopped
1/2 pound fresh green beans, snapped and strings removed
1 cup water
3/4 cup barley
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon pepper
Combine all ingredients in a large stock pot; bring to a boil. Reduce heat; cover and simmer 3 hours.
Remove oxtails. Remove meat; coarsely chop, discarding bones. Add meat to soup.
Ladle soup into individual serving bowls; serve warm.