• 6 pounds halal beef soup bones
  • 1 large onion, quartered, peel and all
  • 3 large carrots, chopped 1-inch pieces
  • ½ cup water
  • 1 medium potato, cubed
  • 2 stalks celery, including some leaves, chopped
  • 1 large tomato, chopped
  • ½ cup chopped parsnip
  • 8 whole black peppercorns
  • 4 sprigs fresh parsley, chopped with stems
  • 1 bay leaf
  • 1 tablespoon salt
  • 2 teaspoons dried thyme
  • 2 cloves garlic
  • 12 cups water

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

In a shallow roasting pan, place soup bones, onion, and carrots.

Step 3

Bake, uncovered, turning occasionally, for about 30-minutes or until the bones are browned.

Step 4

Remove from oven and drain off fat. Place the browned bones, onion, and carrots in a large soup pot.

Step 5

Add the water into the roasting pan, scrape the bottom, and pour this liquid into your soup pot.

Step 6

Add potato, celery, tomato, parsnip, peppercorns, parsley, bay leaf, salt, thyme, and garlic to the pot.

Step 7

Pour in all the water.

Step 8

Bring mixture to a boil, reduce heat, cover, and simmer for 5 hours.

Step 9

Strain stock and discard the vegetables, meat, and seasonings.