On Sunday, February 14, 2021 at 2:34:28 PM UTC-5, US Janet wrote:
> 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

Actually, in my house it has the opposite effect. The thermostat
is just outside the kitchen.

Cindy Hamilton