Name: Vegetable Oxtail Soup
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 6 serving(s)
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

Recipe by dicentra

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1001 Best Slow Cooker Recipes

Ready In:: 6hrs 5mins
Serves:
Units:

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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

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

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