Root Vegetable and Marrow Bone Soup

Ingredients

• 3 tablespoons oil
• 1 Spanish onion, peeled and chopped
• 1 small celery root, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 turnip, peeled and chopped
• 1 beet, peeled and left whole
• 3 medium squashes, peeled and chopped
• 2 (1-pound) pieces boneless flanken
• 3 marrow bones
• 10 cups water
• 1 tablespoon Haddar Salt
• Pereg Garlic Powder, to taste
• Pereg Pepper, to taste