2 pkgs. oxtails
1/2 c. pearl barley (soak in cold water for 2 hours)
Bunch of green onions
2 tsp. bovril
1 pkg. vegetable bouillon
1 (8 oz.) V-8 juice
1 tsp. whole peppercorns
2 bay leaves
Salt to taste

Cover oxtails by three inches with water and simmer for 1 to 2 hours. Remove oxtails and place broth in refrigerator overnight. Skim fat (there will be a lot) from broth. Remove meat from oxtails and return meat to defatted broth. Add presoaked barley and other ingredients and simmer for 2 more hours.

This soup is truly a meal; serve with a hearty bread.