Petite Marmite- The Soup Casserole, not the Cheap Filler, or Low- cost, Soup-base.

A "marmite" would not make a suitable base for a soup or stew. 

A "marmite" is NOT the sticky brown spread made from yeast extract; and it is not a by-product of the brewing industry. 

A "marmite" IS a deep clay casserole-or soup pot.
Remember, the average North American family throws away,well over half of; their food dollar.

Yes,"Marmite", is now a "borrowed" trade name: for that sticky brown stuff (fairly popular in  the United Kingdom, New Zealand and South Africa-however, a picture of a marmite appears on the front label of this product) which CAN be used as a , filler, and base, (some believe time and money saving)for braised dishes, soups, and/or stews (see: ingredients to make 1 qt. soup stock and following beef stock post).
Slightly simpler and quicker to prepare than Grande Marmite, there's nothing, at all, petite about this beef, chicken, and vegetable soup.

3 medium onions, sliced

        Few sprigs parsley

1 Tbsp. butter    

1/2 tsp. thyme

2 lbs. beef chuck, in one piece

2 whole cloves

2 lbs. beef soup bones

1 cup diced celery

1 fowl

4 carrots diced

3 qts. water

3 sliced leeks, white part only

Salt

1/4 small green cabbage, slivered

2 bay leaves

1 box frozen peas

8 whole black peppers

       Pepper

       Grated cheese

·        Brown, onions, in butter, in large kettle; then add beef, bones, fowl, water, 1 Tbsp. salt, bay leaves, whole peppers, parsley, thyme, and cloves. Bring to boil, and simmer, covered 4 hours, or until meats are tender.

·        Remove meats, cool, and slice thin.

·        Cook remaining vegetables for garnish until barely tender in a little boiling salted water.

·        Drain. Strain soup mixture and reheat.

·        Season to taste with salt and pepper. Put some vegetables and meat slices in individual marmites or soup bowls.

·        Cover with broth. Serve with grated cheese. Makes: 6 to 8 servings.