This is going to sound silly, but I'm not very good at making soups. They are always somehow tasteless, or the meat is always too tough. I can make a good pumpkin soup though which my husband really likes, but that's it, which is a shame because we like soup. And I'm not one for perfecting recipes for fear that they won't turn out
again and we'll have a borderline okay dinner.
Oh! Vee, do u have a 'Crock-Pot'?
If so, make a layer of chopped Celery on base, then a few more liked veggies, then either Beef Bones, & some Gravy Beef, more veggies, fill then with cold water to about an inch to inch & half of top. If you like 'Bouquet Garni' &/or dry Bay Leaves, just put those, sparingly atop meat, before adding last of the veggies. Put on High for 8-12 hours', or all day & night on Low.
At end, you'll have a beautiful Beef Consomne. You can put chunks of cooked veggies' into it, or blend said veggies, to make it thicker!
Can follow same with Chook Frames, for Its' Consomme, also Ham Bones, with o/n soaked yellow peas', for Pea & Ham Soup!
Enjoy!