Oxtail Soup

2-3 lbs ox tails                     1-1 lb can tomatoes

1 medium onion                  1-1 lb can tomato juice

1/2 bay leaf

1/4 tsp dried oregano          3 large carrots, sliced thinly

1/4 tsp dried basil               4 large stalks celery, sliced thinly

1 tsp salt                            1 large onion, sliced thinly

1/2 tsp pepper

    Brown the lightly salt and peppered meat  in a large dutch oven or kettle.  Chop the medium onion and add it to the meat, cooking until golden. Cover with about 11/2 quarts water.  Add the bay leaf, oregano, salt and pepper, cover and cook until meat falls from bones. (This is a good job for a slow cooker.)

    Remove bones and bay leaf.  Separate meat into bite sized pieces, but don't shred it.  Skim all rendered fat off top of broth, then add the meat, sliced vegetables, tomatoes and juice to the pot and simmer 1/4 to 1/2 hr.  Vegetables should not be mushy. Adjust seasonings and serve.