My hearty soup
Yield: 10 servings
STOCK
3 qt Water
3 Bay leaves
Poultry seasoning as
Desired
Herbs as desired
2 Garlic cloves, minced OR
1 ts Minced garlic (bottled)
2 lg Onions, coarsely chopped
2 Celery stalks, in chunks
3 lb Meat (chicken, turkey,
- rabbit, whatever
Black peppercorns, a few
SOUP
Noodles or pasta as desired
3 Carrots, diced
2 Celery stalks, diced
1 Spanish onion, diced
1 c Green beans, frozen
1 c Potatoes, cubed
1 c Mushrooms, sliced
Salt & pepper as desired
Tobasco sauce as desired

Put water in large stock pot and add meat. Add remaining ingredients.
Bring to boil and if you have it put a diffuser under pot and keep the heat
just below a simmer. This is like a crockpot, but my crockpot is too
small. Continue cooking for 4 to 8 hours. Remove meat and allow to
cool. Strain Stock and chill if necessary to remove any fat. After
removing fat, return to pot. Strip meat from bone and skin. Bring to a
boil and add Soup vegetables and pasta to the strained stock. Reduce to a
simmer and cook til vegetables are done. Add meat and thicken if desired.
Serve with fresh rolls or bread.