This is hearty & healthful soup for winter from the garden
Start the stock in the morning or night before with:
8 qts of water in a stock pot
2 pounds of beef (this week I used some stew meat and a steak with bone in)
2 heaping tablespons of fresh, minced garlic
2 medium onion, coarsely chopped
4 fresh sprigs of rosemary (about 4 inches long easch)
1 bunch of fresh parsley, chopped
1 sprig of lovage, chopped (this usually comes from the freezer in February)

Bring to boil on high and reduce heat to medium to simmer for 4-6 hours.

Cool enough to get out any bones and rosemary stem.
Add 1 cup of brown rice or whole wheat pasta.Add winter vegetables of choice. This week I used a bowl of broccoli, chopped cabbage, snowpeas & carrots.

Bring to boil on high and reduce to simmer for about an hour.
Add sea salt to taste.
We like to have this with multigrain bread or biscuits with butter.
Enjoy!