In a Dutch oven or soup kettle, place soup bones, broth, stock water, bouillon and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 2 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Brown stew meat in 1 tbsp olive oil. Add carrots, celery, onion salt and pepper to meat. Saute until onions are translucent. Then add to stock along with tomatoes, barley, thyme .. Cover and cook for 1-2 hours or until barley tender and soup is creamy. Add parsley.