Hearty Oxtail Soup

• 2 pounds oxtails or meaty beef shanks
• 1-1/2 cup sliced carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup sliced leeks
• 1/2 green pepper, chopped
• 3 tablespoons butter
• 1 can (28 ounces) crushed tomatoes
• 4 beef bouillon cubes
• 2 teaspoons onion powder
• 1-1/2 teaspoons garlic powder
• 1 teaspoon pepper
• Salt to taste
• 6 quarts water
• 1 cup medium pearl barley
• Chopped fresh parsley

1. In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender.
2. Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary.
3. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley.

beef shanks, carrots, onion, celery, leeks, green pepper, butter, tomatoes, onion powder, garlic, pepper, salt, water, pearl barley, fresh parsley

Taken from www.tasteofhome.com/recipes/hearty-oxtail-soup/ (may not work)