Beef and Barley Split Pea Soup

1 lb. stew beef
1 lg. soup bone
3 1/2 quarts water
3/4 c. yellow split peas
1/3 c. barley
1 lg. onion, chopped
6 carrots, diced
4 sticks celery, diced
1 parsnip or sweet potato, diced
1 lg. mixing spoon coarse salt
Pepper to taste

Cut up stew beef, put in large kettle with soup bone and water. Bring to a boil and skim. Soak in cold water, then drain split peas and barley. Add to boiling water with all other ingredients. Bring to boil, simmer 3 hours.