Beef Oxtail Soup

Recipe By: Denise Wood
Serving Size: 12

• 1 pkg beef oxtails
• 1/2 onion, chopped
• 2 Cups carrots, chopped
• 2 Cups celery, chopped
• 1 Quart tomatoes,
• 1 pkg corn, frozen
• 1 dollop ketchup
• 1 Cup barley
• 4 bay leaves

salt to taste any left over vegetablesFill large stock pot with water and bones and salt. boil. simmer 1 afternoon. Refrigerate over night. Take bones out and get meat off bones before refrigerating over night.After refrigerating skim off fat. Add onions, carrots, celery and bring to boil. Simmer. Add tomatoes, cut up, meat, and bay leaves. Simmer. Add salt and ketchup. Cook awhile longer and add corn and then barley. Simmer 1 hour.