In crockpot combine:

Two beef bones and beef stew cuts (about 1/2 to 3/4 pound of meat) The bones are critical in getting enough flavor in the soup. If you leave them out, make sure you use beef stock in place of any of the water.

4 diced celery stalks with leaves
1 diced potato
1/2 diced large onion
1 can tomatoes, diced
1/3 cup sliced green beans
3/4 cup barley or a mix of wild rice and barley
8 cups of stock/water (I use two cans of store beef stock and three cups of water. At the end, I add one more can of chicken stock to blend all the flavors. The canned stock contains a lot of salt, so no additional salt is required.)
1 cup diced carrots

Cook on high in crockpot, covered for 6 to 8 hours, until the meat falls into tender pieces. Add chicken or beef stock as it cooks if more liquid is needed. The barley/rice will soak up the liquid so check it several times. About two hours before you wish to eat, add 1 tablespoon of minced rosemary leaves (optional.)

At the end, remove the bones. Cut any large pieces of meat. Serve with toasted, buttered fresh bread.