Beef shin bones. Just made soup from about 3 lbs. Bake shin bones for 1 1/2 hours at 350 or until brown, no seasoning. Put bones in pot, covered with water, bring to a boil, turn down and simmer for an hour or so, skim.

Remove bones from broth, start adding already chopped veggies to simmering broth:

onion

leek

carrot

garlic

celery

cabbage

quart of canned diced tomatoes

one can kidney beans, rinsed

2 or 3 diced potatoes

1 t. hot pepper flakes [not powder]

Then add enough low salt beef broth to cover, a few grinds of fresh black pepper. Let simmer for an hour, and as veggies simmer, chop meat from shin bones into small bite size pieces and add. Check and make sure all veggies are done, and broth is of right consistancy, if needed add beef broth. Check for salt, add if needed.

That's enough soup for 2 of us for the next week if it lasts that long.