- 12 cups cold water
- 1 Mack Brook Farm soup bone
- 8 ounces baby carrots (1/2 small bag) or 2 large regular carrots 1 bunch celery, both ends trimmed
- 1 large onion, cut into chunks
- 3 teaspoons coarse salt
- 1⁄2 teaspoon pepper
- 1 teaspoon vinegar (draws more minerals from the bone)
Combine all ingredients in a large pot on medium high heat. Bring to boil, then reduce heat to low and simmer uncovered for 4 hours. Skim and discard foam as it appears.
Strain out vegetables and soup bone and discard. Refrigerate stock overnight. Broth will keep 3 to 4 days in the refrigerator or can be frozen to keep longer.
Makes 4 to 6 cups.