Vee, Sounds about like my homemade soup. We raise turkeys so I always have turkey carcasses around the holidays. I boil them up and freeze the stock. When I make soup I start with the stock and bits of turkey or chicken add chopped onion, chopped potato and let that simmer for a while with usually some Bells poultry seasoning, then I add a can each of peas, carrots, diced tomatoes, corn, and string beans. This makes a good sized pot of soup but it only lasts 2 meals here. I usually plan to have it so I have the leftover meal on a night that I have a meeting to attend. I frequently have a can of biscuits with it. Ruth At 1:26 AM -0500 2/4/04, Vee L. Housman wrote: >Dear Folks, > >I guess I'm on a roll here but don't stop me. For the past few days I >knew I would shortly be out of my homemade soup and that I would need to >cook up another pot of soup because that's my lunch preference. Well as I >get older I get lazier. I no longer simmer the ingredients for a pungent >soup stock and then turn to Julia Childs for inspiration for what a >prize-winning soup I can make of it which may include adding truffles and >escargots or whatever Martha Stewart might have also suggested, but since >I tend to go for just the basics of it now, I assessed the canned goods in >my pantry, knew that I had onions in my refrigerator and by hook or by >crook I could combine all of them as long as I had a pound of hamburger. -- Ruth Barton [email protected] Dummerston, VT