Oxtail Vegetable Soup

Ingredients

• 0.8 cup barley 
• 0.3 large head cabbage coarsely chopped
• 29 ounce tomatoes whole undrained canned
• 4  carrots thinly sliced
• 4 stalks celery cleaned thinly sliced
• 0.5 pound green beans fresh
• 16 ounce cut okra undrained canned
• 3 medium onions chopped
• 2  oxtails cut into 2-inch pieces
• 0.5 teaspoon pepper 
• 2 teaspoons salt 
• 1 tablespoon sugar 
• 2 cups vegetable cocktail juice 
• 1 cup water 

Equipment

• bowl
• ladle
• pot

Directions

1. Combine all ingredients in a large stock pot; bring to a boil. Reduce heat; cover and simmer 3 hours.
2. Remove oxtails.
3. Remove meat; coarsely chop, discarding bones.
4. Add meat to soup.
5. Ladle soup into individual serving bowls; serve warm.