Oxtail Vegetable Soup

Ingredients

• 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

Preparation

1. Combine all ingredients in a large stock pot; bring to a boil. Reduce heat; cover and simmer 3 hours.
2. Remove oxtails. Remove meat; coarsely chop, discarding bones. Add meat to soup.
3. Ladle soup into individual serving bowls; serve warm.