Vegetable Oxtail Soup

Name: Vegetable Oxtail Soup
Ingredients: 1 1/2 quarts beef stock; 1 lb oxtail, sliced; 2 large tomatoes, chopped; 1 cup sliced celery; 3/4 cup chopped onion; 3/4 cup sliced carrot; 3/4 cup diced parsnip; 3/4 cup diced potato; 1 teaspoon dried thyme; 1 bay leaf; 1/3 cup quick-cooking barley; salt and pepper

12 ingredients

2 steps

Ingredients

1 1/2 quarts beef stock
1 lb oxtail, sliced
2 large tomatoes, chopped
1 cup sliced celery
3/4 cup chopped onion
3/4 cup sliced carrot
3/4 cup diced parsnip
3/4 cup diced potato
1 teaspoon dried thyme
1 bay leaf
1/3 cup quick-cooking barley
salt and pepper

Directions

1

Combine all ingredients except salt, pepper and barley in slow cooker; cover and cook on high for 6-8 hours, adding barley during last 30 minutes.
2

Remove oxtails from soup. Remove meat from bones and return to soup; discard bones and bay leaf. Season to taste with salt and pepper.