Step 1

Put bones and water into a large stock pot, Dutch oven, slow cooker or crockpot.

Step 2

Bring to a boil over high heat, or the 'high' setting.

Step 3

Once boiling, reduce heat to a rolling simmer.

Step 4

Skim the foam, fat and impurities that bubble to the surface 2-3 times over the first hour.

Step 5

Cover and simmer for 2-3 hours total. The longer it simmers, the more depth of flavor (and umami taste) your soup will have.

Step 6

Remove bones from pot using a slotted spoon or spider strainer.

Step 7

Strip meat off the bones and return meat to the pot of broth. Place the bones in your compost.

Step 8

Add all vegetables, barley, salt, pepper and bay leaf to the pot.

Step 9

Cover and simmer for 1 hour or until potatoes are tender when pressed with a fork.

Step 10

Whisk tapioca starch in 1/3 C cold water until smooth. Pour into pot and mix into the soup for 1-2 minutes.

Step 11

Enjoy with a fresh baguette or garlic bread.