Slow Cooker (Crock Pot) Oxtail Barley Soup

Ingredients

• 2 lbs oxtails
• 2 1/2 quarts water
• 6 peppercorns
• 2 bay leaves
• 2 stalks celery & leaves, roughly chopped
• 1 medium onion, roughly chopped
• 1 1/2 teaspoons salt
• 2 medium potatoes, cut into cubes
• 3 carrots or 1/2 lb baby carrot
• 1 cup quick-cooking barley
• 1 (16 ounce) can diced tomatoes

Directions

1. 1

   Saute celery and onions till tender.

2. 2

   In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too.

3. 3

   Cover and simmer for 8- 10 hours, until meat is tender, potatoes and carrots are cooked, and barley is tender.

4. 4

   When meat is tender, take meat off bones and return to broth.

5. 5

   Bring broth to boil and add quick-cooking barley and tomatoes.

6. 6

   Cover and cook for 15 minutes or until barley is tender.

7. 7

   Note: Beef shanks, neck or other bones with meat remaining on them may be used in place of oxtail.