Mystery Barley Soup

In a 5-quart Dutch oven, cook oxtail pieces over medium heat until lightly browned.

Add onions and cook until tender. Add water, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, about 4 hours to blend flavors and reduce volume by half. Add all remaining ingredients.

Simmer until barley is cooked, about 45 minutes.

Skim off excess fat before serving.