On Sun, 14 Feb 2021 11:25:57 -0800 (PST), Cindy Hamilton
> wrote:

>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

Soup starts to warm you just by being on the stove cooking
Janet US