| 1 | Combine the water and soup bones or beef in a saucepan. |
| 2 | Cook for 4 hours or overnight in a slow cooker. |
| 3 | Remove the soup bones or beef. |
| 4 | Slice the onions and saute in a skillet in the vegetable oil until brown and tender. |
| 5 | Add to the beef stock along with the seasonings. |
| 6 | Simmer for 30 minutes to 1 hour to blend the flavors. |
| 7 | Remove the bay leaves before serving. |
| 8 | Serve with a teaspoon of grated cheese on top. |
| 9 | Makes 5 cups. |
| 10 | 1 cup serving - 85 calories, 1 med-fat meat exchange 3 grams carbohydrate, 7 grams protein, 5 grams fat 55 mg sodium, 118 mg potassium, 22 mg cholesterol |
