Oxtail Soup https://www.penzeys.com/shop/recipes/oxtail-soup/ The Woodersons share their recipe for a rich, meaty soup. 1 3-4 lb. oxtail, cut in pieces or scored so it will fit in your stock pot (usually sold cut in 2 lb. packs at the store) 2 qt. water 2 TB. fat reserved from broth 1 onion, chopped 1 Cup diced carrot (2 medium) 1 Cup diced celery (2 large ribs) 1/2 red bell pepper, diced 1 clove garlic, minced (or 1/4 tsp. PENZEYS MINCED GARLIC) 1/2 Cup rinsed pearl barley 1 15 oz. can chopped tomatoes (or 2 large ripe tomatoes, chopped) 2 TB. PARSLEY 2 TB. CHIVES 2 TB. tomato paste 2 TB. VEGETABLE SOUP BASE (BEEF SOUP BASE would be fine as well) 1/4 tsp. MEDIUM CRUSHED RED PEPPER FLAKES 1/4-1/2 tsp. salt, to taste 1/4-1/2 tsp. PENZEYS PEPPER, to taste 1/4 Cup frozen green beans 1/4 Cup frozen peas 1/4 Cup sliced okra