Slow Cooker Oxtail Barley Soup Recipe

  • Yield : 6 serving bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 10:00 h
  • Ready In : 10:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    6.9 g
  • Saturated Fat

    3.5 g
  • Cholesterol

    39 mg
  • Sodium

    241 mg
  • Potassium

    602 mg
  • Carbohydrate

    18.7 g
  • Fiber

    3.2 g
  • Sugars

    4 g
  • Protein

    11 g

Slow cooker oxtail barley soup recipe.  Oxtails with vegetables and barley cooked in a slow cooker. Easy, hearty, and delicious. I found this recipe on, add pearl onions and omit tomatoes.

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Slow Cooker Oxtail Barley Soup Recipe


  • 2 pounds (960 g) oxtails
  • 9 cups (2½ L) water
  • 6 peppercorns
  • 2 bay leaves
  • 1 medium yellow onion, peeled and sliced
  • 1½ teaspoons salt
  • 1 pound (480 g) pearl onions, peeled
  • 3 carrots, peeled and sliced
  • 1 cup quick-cooking barley
  • chopped fresh parsley


Step 1

In a 6-quart (6 L) slow cooker, combine all ingredients, except chopped parsley. Stir well.

Step 2

Cover the pot and cook on low-heat setting for 8-10 hours or until meat, vegetables, and barley are tender.

Step 3

Turn off the slow cooker and open the lid. Season with more salt if needed.

Step 4

Ladle soup into soup bowls. Sprinkle each bowl with chopped fresh parsley. Serve hot with crusty garlic bread.

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