Put all ingredients listed above in a large stock pot.

Add just enough water and prepared stock to cover all the ingredients.

Cover and bring to a boil; reduce to a low simmer for 1-2 hours.

Uncover and cook for an additional 15 minutes.

Strain and separate the stock/broth from the bones and vegetables.

Toss all ingredients except the carrots and onions.

Add additional veggies back into the stock to make soup: green beans, summer squash, carrots and pre-cooked pasta or rice.

Season with salt and pepper to taste.