On Sunday, February 14, 2021 at 1:59:25 PM UTC-5, US Janet wrote:
> I put a couple of large chicken hindquarters and water into the
> pressure cooker yesterday and let it go for almost an hour. That
> wrung most all of the flavor out of the meat and bones.
> Today I am making chicken vegetable soup with the stock from
> yesterday. My vegetable soup generally ends up being what veggies are
> available. Today was celery, carrot, onion, cabbage, frozen green
> beans, frozen corn, some diced bell pepper, a couple small red
> potatoes diced. I think that is all. I also put in a couple of bay
> leaves and some thyme.
> I would like to make this almost as thick as a stew but my husband
> doesn't like a lot of "stuff" in his soup.

I made a similar vegetable soup last weekend (minus the bell pepper
and plus a couple of cans of Great Northern beans). Since I'm the only
one who eats it, I was able to load it up with veggies.

Good stuff, especially during the winter.

Cindy Hamilton