Mother'S Day Soup! - cooking recipe

Ingredients

For Broth
3 -4 beef bones with marrow
4 quarts water
3 carrots
2 stalks celery, with tops
2 tablespoons garlic, chopped
2 bay leaves
1 unpeleed onion, quartered
1 tablespoon lemon juice
1 teaspoon lime juice
salt (go easy on the salt!)
1 teaspoon whole peppercorn
For soup
2 stalks celery, chopped coarse
3 carrots, chopped fairly thick (1/4-inch)
1 onion, chopped coarse
1 (16 ounce) can beer
1 glass red wine
1/4 cup snap peas
16 ounces stewed tomatoes, undrained but chopped to bite size
15 ounces cut green beans, drained
15 ounces great northern beans, drained
1 zucchini or 1 yellow squash, sliced
1/2 cup spiral shaped pasta

Preparation

For Broth:
Roast bones on cookie sheet 30 minutes @ 400.
Put them in the boiling water with remaining 'broth' ingredients.
Boil/simmer for 4 hours.
Strain through a collander into a large container.
Cool in fridge and remove fat from top (2 hours or overnight).
For soup:
Add beef stock to large soup pot, then for soup add:
Chopped celery.
Chopped carrot.
Chopped onion.
Beer.
Wine.
snap peas.
stewed tomatoes.
cut green beans.
northern beans.
zucchini or yellow squash.
Boil/simmer for 1 hour.
Add twirly pasta.
Simmer for 30 minutes.
Add parmesan cheese to bowls as you serve.