3 lbs. beef with bone
1 to 1 1/2 c. barley
1 onion, chopped
1 whole parsnip
4-5 stalks celery, chopped
Sprinkle garlic powder
Sprinkle parsley
4 potatoes, diced
6 carrots, diced
2 pkgs. frozen peas (optional)

In Dutch oven cover meat with water. Boil 1 hour. Add onion, celery, barley, parsnip, garlic, and parsley. Slow boil about 30 minutes.

Add carrots, potatoes, and peas. About 1/2 hour before serving, add about 8 ounces miniature bow noodles. (Take parsnip out when soup is done.)