Put all ingredients into a large stock pot. Simmer on low for 2 to 3 hours.
Strain through a sieve or colander to remove vegetables, spices, and meat.
Remove the meat from the bones and set aside. If you would like
to remove the fat from the stock (there really isn't a large amount) you
will need to refrigerate overnight. Remove the layer of fat from the top
the next day and proceed with the soup recipe.
Put stock on the stove to begin simmering. Meanwhile heat the oil in a
large frying pan. Add the onion and carrots. Cook until the carrots begin
to soften, about 10-15 minutes, stirring regularly. Add the onion and
carrots to the stock along with the potatoes, reserved meat, SPICES, and
soup base. Simmer for about 1 hour, serve and enjoy with a side of crusty
bread and perhaps a salad.
Yield: 8-10 cups
Prep. time: 10 minutes.
Cooking time: 2-3 hours for stock making, 1-2 hours for soup cooking.