3 cloves garlic, minced
1 large yellow onion, quartered
3 stalks celery with leaves, chopped
3 carrots, peeled and chopped
1 ripe tomatoes, quartered
2 bay leaves
1 tbsp salt
6 black peppercorns
In a stockpot combine all ingredients putting beef soup bones last then add water. Cover pot and boil for about 15 minutes then remove scum and fat as they float to the top. Simmer for 1.5 hours. When cooked, strain broth. Refrigerate overnight. Skim fat from surface and discard.
You can it at once and/or store in the freezer for future use.
*For chicken soup, replace beef bones soup with chicken bones.