1 1/2 lb. meaty soup bone
6 c. water
1 tsp. whole oregano
1 tbsp. garlic salt
1/2 tsp. pepper
2 sm. bay leaves
1 tbsp. minced parsley
1/2 c. chopped celery
2 tsp. salt
3/4 c. diced carrots
1 can veg-all mixed vegetables
1 (28 oz.) can tomatoes, undrained
2 onions, quartered
1/4 c. uncooked barley
Egg noodles

Combine first 9 ingredients in a large dutch oven; bring to a boil and cook over low heat almost 30 minutes.

Add remaining ingredients and simmer 1 1/2 hours. About the last 15 minutes add a few egg noodles. Remove soup bones, cut meat off and return to soup.