I use a large stock pot, and usually end up with almost two gallons of soup. We eat soup for lunch in the cooler months, and this will last us all week!
To make this soup, I start with a couple of soup bones, which I put in the pot and I then fill the pot with filtered water. I add roughly3-4 TBS of salt to this, and put it on the fire. I then add several cloves of fresh garlic, whole or cut up, and a medium to large yellow type onion, quartered.
Let this come to a boil and simmer for several hours until the broth is colored as much as you like. You can boil for a couple more hours if you want darker broth. When it is finished, remove the bones and save any meat from the bones to add back to the soup later, or use this for dog food (we make our own dog food.)
I sometimes will then add a piece of meat to the broth–a cut/roast type piece. I then add:
a whole cabbage (cut up)
carrots cut into large chunks (8-10)
turnips peeled and cut into chunks (4-7 depending on size)
a head of cauliflower cut up
two leeks sliced up
a yellow onion chopped
2-3 cloves of garlic chopped
3-4 bay leaves
mustard powder (1-2 tsp)
majoram (2 tsp)
Really just season to taste–I don’t actually measure, so try it and experiment a bit. Add as many veggies as you like–more or less what I said.
Now cook all this(simmer) until the veggies are tender, but still have a bit of crisp to them. Pull the chunk of meat out and cut it up and put it back, along with any meat from the bone you wish to add.
You may add rice or noodles for a change, or some beans. We top our bowls off with some grated goat cheese–cheddar or Romano is great.
Let me know how you like it!