Taste and appearance aside, is there anything wrong with leaving bones in a soup indefinitely, ie all throughout cooking, cool, refrigeration, freezing, reheating and consumption. I'm wondering about nutritional aspects.
I like making soups like this: -Pile of bones, cover with water, add some vinegar, bring to a boil, simmer, let it rip for 2 hrs, add veggies and spices, maybe coconut oil (I like it =). Let it rip another hour. Cool, refrigerate. Then I have a bowl every day.
I notice the bones get softer over time, so are there more nutrients coming out even after cooking?
Basically I want maximum nutritional effect. Spices can hide any bad taste.