Slow Cooker Oxtail Barley Soup Recipe
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
211 -
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.
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Slow Cooker Oxtail Barley Soup Recipe
Ingredients
- 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
Method
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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