Self contained (without Stock)

2lbs (1kg) soup bones with a little meat on them (cut into small 3inch pieces)
(I did add a lamb chop that I had to the mixture.
2 quarts plus extra pint (5 litres) of cold water
1/4 cup white vinegar
1 tsp. salt
3 sprig of parsley flat & 1 sprig of rosemary tided together with cotton trine. You can thyme or marjoram with parsley. (I just had parsley & rosemary in the garden.)
Boil for 5-10 minutes until boiling skimming the scrum off the top then simmer on low for 2 1/2 hours.

Now cut up vegetable at the 2 hours mark.
Into chunky diced pieces I used 3 medium potatoes, 3 carrots, 1/2 medium yellow sweet potato, 1 medium onion, I would have used some celery if had any. I did put in some peas but found it's best to add when reheating it.
1 cup red lentil washed
As for flavoring I did use 2 heap tablespoons of curry powder and 1 teaspoon celery salt.
1 tablespoon beef liquid stock concentrated as I need some more flavor when I tasted it.

At the 2 1/2 hours stage, remove broth off the heat and remove the herbs and discard.
Sieve broth saving both liquid & diced meat pieces removing any left on the bones, removing the meat bones and discard.

Return broth, meat, chunky diced vegetable, lentils and flavoring to the stockpot bring to the boil, then simmer for another 30 minutes.

Serve about 3 soup ladles per person
It's a watery liquid broth; I have it with toast & vegemite.
I froze it and I got approx 8 servings.