Linda's Oxtail and Barley Soup
1 (14.5 ounce) can diced tomatoes 1 large carrot, sliced 1 large onion, chopped 1 large parsnip, sliced 1 tablespoon dried parsley 1 tablespoon sazon seasoning with annatto 1 teaspoon freshly ground black pepper 12 mushrooms, quartered 2 bay leaves 2 medium potatoes, cubed 2 pounds oxtails 2 stalks celery, chopped 2 tablespoons olive oil 3 cloves garlic, minced 4 tablespoons beef bouillon granules 8 cups water ¾ cup barley