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