One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1
kohlrabi, 1 onion (halved), few kale
leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12 cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
OTHER VEGETABLES (if you can afford the carbs counts) are: Beets, Carrots, Red, Yellow or Brown (skin) Onions,
Kohlrabi, Turnips, Avocados, Pumpkin, Radish, Brussels sprouts, and the stems or
leaves of vegetables may often be used in salads.
Artichokes, alfalfa sprouts, asparagus, avocado, beets, Brussels sprouts, bok - choy, broccoli, broccoli rabe, carrots, cauliflower, celery, celeriac, chard, chicory, collard greens, cucumber, dandelion greens, eggplant, endive, escarole, fennel, garlic, ginger, grape
leaves, hearts of palm, horseradish, Jerusalem artichoke, kale,
kohlrabi, leeks, lettuce, mushrooms, olives, onion, parsnips, peppers, pimento, pickles, potatoes, pumpkin, radicchio, rhubarb, rutabaga, sea vegetables (kelp, kombu, nori, spirulina, wakame), sauerkraut, scallion, shallots, spinach, squash, sweet potato, tomato, turnips, watercress, yams, zucchini and any others found in your locale.