Place the bones, water, stock cubes/bouillon, onion, the unpeeled carrot, celery, salt and pepper in a very large pan. Bring to the boil, then simmer for 3-4 hours until the water is reduced by two-thirds. You may need to stir a couple of times during cooking to ensure the bones are submerged in the water as much as possible. Once reduced, leave to cool slightly.
Place a sieve over a large jug or bowl (you can use a colander if you prefer, but the holes are bigger and can let through smaller bits of bone) and carefully strain the liquid. Squash the bones and veggies in the sieve to get all the liquid out.
Clean the pan and pour the liquid back in. Add the chopped carrots, bring to the boil and and simmer for 10 minutes.
Add the cannellini and mixed beans and simmer for a further 10 minutes.
Add the cabbage and the leftover shredded meat and heat through for 5 minutes, then serve topped with the crunchy chopped radishes.
If you like, you can crisp up some of the leftover shredded meat in a frying pan with one teaspoon of vegetable oil. I do this for pieces of lamb - as it can look a little grey when added to soup. Crisping it up and sprinkling on top of the soup adds lots of extra flavour and texture.
* Freeze your leftover bones as-and-when you have any so you can add them in together for this soup. Use chicken carcasses, beef/pork rib bones, pork and lamb shoulder/leg bones. Remove any shreds of meat before serving, then wrap and store in the freezer with the bones so you can add to the soup too..Nutritional Information is per serving.