Using a Dutch oven, cover the soup bones with water and simmer 2 hours. Cut off meat and scoop out marrow, save. Discard bones and cartilage. Add meat and marrow back to the broth. Add stew meat, small potatoes, carrots, and onions. Add salt and bay leaf if desired. Cook another hour until vegetables are tender and stew meat is cooked through. Discard bay leaf. Enjoy!