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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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