Oxtail Soup

2 lbs lean oxtails 2 bullion cubes 1 or 2 cans tomato sauce 1 can crushed or chopped tomatoes 3/4 cup large lima beans 1 onion diced 2 stems celery - cut up 2 sliced carrots ½ tsp garlic salt ½ cup instant barley 1 small package frozen vegetables Salt and pepper to taste Boil oxtails in about 4 quarts of water until partially tender. Chill and remove fat that has formed on top. Replace pot over heat. Add bullion cubes, onion, celery, carrots, tomato sauce, seasonings, tomatoes and beans. Cook slowly for 3 hours. About one hour before end of cooking, add barley and veggies. Finish cooking until beans are tender.