1 lb. oxtails
6 to 8 c. water (cover meat)
4 tbsp. onion flakes (or 1 medium onion, peeled and slice)
2 c. celery (cut into bite size pieces)
2 large carrots, peeled, and cut into bite size pieces
1 can (15 oz.) peeled tomatoes, plus liquid
1 (8 oz.) can tomato sauce
1 to 2 tsp. paprika
1 bay leaf
1/4 to 1/2 c. dry barley
1 c. dry flat noodles, or other pasta

Put first eight ingredients in large pot. Bring to a boil then reduce heat to simmer for 1 to 2 hours. When oxtails are cooked add the barley and or pasta to the soup and cook until they are cooked (about 30 to 45 minutes). Remove bay leaf.

Barley and noodles are options. For variety you can add corn, string beans, potatoes or any vegetable you like.