300-400g of soupbone, parboiled to remove scum
6-8 stalks of celery, cut into short chunks
1 corn, cut into parts
1 carrot, cut into parts
1.5 litre of water or just enough water to cover all the ingredients
Boil water and add all the ingredients. Bring the soup to a boil.
Let it boil for 15 minutes before transferring into the thermal pot.
The thermal pot will further cook the meat and meat will be tender after a few hours.
You can serve the soup straight from the thermal pot or bring it to a boil again.
* Thermal pot retains the heat and further cook the soup without using more electricity or gas.
I view it as a magic pot.