Spicy Vegetable Soup - cooking recipe

Ingredients

1 1/2 lb. meaty soup bones
6 c. water
1 tsp. oregano
1 Tbsp. garlic salt
2 tsp. salt
1/2 to 1 tsp. pepper
2 small bay leaves
1 Tbsp. minced parsley
2 medium potatoes, diced
3/4 c. carrots, diced
3/4 c. frozen corn
1 (28 oz.) can tomatoes (undrained)
1/2 c. frozen English peas
2 onions, quartered
1/2 to 3/4 c. uncooked barley

Preparation

Combine the first 8 ingredients in a large Dutch oven.
Bring to a boil and cook over low heat about 30 minutes.
Add remaining ingredients and simmer 1 1/2 hours.
Remove soup bones.
Cut meat from bones and return to soup.