Barley Vegetable Soup

1 Package Ox Tails

1/2 lbs. Stew Meat
2 Tablespoons of Oregano
2 Tablespoons of Basil
4 cups of water
6 Garlic Cloves – Smashed
1 Cup Pearl Onions
1 Cup Chopped Celery
1 Cup Chopped Carrots
2 Cans of Rotel
2 Quarts Beef Broth
2 Can of Tomato Sauce
2 Yellow Onions Chopped
2 Cups of Barley
1 -2 Potatoes Cubed
Worcestershire Sauce (3-5 tablespoons)
Pickapepper Sauce (2-3 tablespoons)
Salt & Pepper (season to taste)
In a large stock pot combine ox-tails, stew meat, oregano, basil, garlic, chopped yellow onions and 4 cups of water. Cook over a medium fire until meat is tender. Cover with beef broth and add 2 cans of Rotel, chopped carrots, chopped celery, pearl onions, barley, Pickapepper sauce, Worcestershire sauce, salt and pepper to taste – continue cooking on a medum fire unil meat is tender and falling apart.
12/2008 – Francine Perlman

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