I added meat and vegetables to the stock to make soup. I kept adding vegetables each day for about five days, the vegetable for the last day being either turnips or rutabagas. The soup gets sour if you keep going after adding either of these two roots. The second day soup was usually the best.
I just did something similar on a smaller scale. I used my small slow cooker to boil up the bones from a single roast chicken, with half a cup of white vinegar for maximum extraction of minerals from the bones, allowing the bones to simmer for about twenty hours before straining and making soup. It took about four hours for the bones to get up to simmering temperature, so the cooking time on the bone stock was about sixteen hours. To make the soup, I added one onion, two carrots, about twenty brussels sprouts, about two inches of fresh ginger root and a single squirt of Bragg's Aminos. No salt or other spices were used.
I now use a ceramic knife to slice vegetables, so the carrots, onion and ginger were sliced very, very thin. I let the soup cook for just ten minutes, then served myself almost half of it. It was sweet and good but the ginger still had a kick to it. When I got a second serving, the ginger was less potent and the soup tasted better. Ginger goes well with carrots. Both onion and carrot contributed to the pronounced sweetness of the soup.
My current version of the bone stock soup was just as satisfying as that I used to produce fifty-some years ago.
When I was in my teens, I used to save the bones from every meal in plastic bags in the freezer. When I had enough bones -- turkey, chicken, beef and pork, mostly -- I would toss them in a pot, add a cup or so of vinegar and let them simmer for two or three days, then strain the milky liquid off of the remains of the bones. When only slightly older, I got a pressure cooker, which cut the cooking time to a quarter day with the solid remains so completely disintegrated they appeared like coarse sand. I mostly used an eight quart pot, so I called the soup I made from the stock "Eight Gallon Soup in a Two Gallon Pot".