Vegetable Oxtail Soup - cooking recipe

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

Preparation

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.