I make beef veg soup this way.Simmer small amount of a lean roast in 2-3" of water until very tender.Remove the meat & dice.Refrigerate the broth over night.Check the broth,removing any solid fat.Heat the broth adding low salt canned broth,low salt crushed tomatoes.Bring to a boil,them simmer on low,adding celery,carrots,onion & seasonings of your choice.
I use bay leaf,thyme,rosemary,garlic,along with 1 Tbl sugar.After a couple hrs,add fresh or frozen veggies.We like shredded cabbage,turnips peeled & diced,mixed frozen veggies & your choice of beans.I usually use Great Northern from a can,we'll drained & rinsed.
You can make it in a slo cooker.It freezes well in zip lock bags.