5 lb. soup bones (approx.)
1 sprig celery or 1/2 tsp. celery salt
1 sprig parsley or 1/2 tsp. parsley flakes
10 c. water
2 onions
2 tbsp. salt
Vegetables (carrots, beans, turnips, cauliflower, broccoli, pearl onions, potatoes, whole tomatoes, etc.)

Place soup bones with meat attached, onion, celery and parsley in soup kettle; add water and salt. Bring to a boil; cook 2 hours, skimming occasionally. Remove bones when cool. Strain stock. Chop meat, return to soup kettle with strained broth. Add vegetables and cook until tender.