“I need a much bigger pot!” How many times have I said that? The only reminder that I have is the next time around that I cook a pot of soup. By then, it’s too late to go to the supermarket, and I need to start cooking as soon as possible. Most of my soups are so hearty, they might as well contains everything but the kitchen sink. I add so much meat, that it fills up half of the pot. The naked eye would assume  that there is no room left for all the root vegetables, that I add almost always. The vegetables are really the core of the soup.

The soup bones and vegetables releas their authentic flavors, creating one huge melting pot of everlasting goodness.  Who would’ve thought that bones and carcasses would add such depth of flavors. I never understand why stock is even sold. I don’t need to add stock to my soups or stews. I prepare my own stock, which is usually effortless, as it is the first step in my soups. I make my own stock while “I’m in the moment.” Stock is derived from bones and herbs. I see it fit to add stock to rice or potatoes, when trying to achieve a quick and easy meal. I still do think, a fresh made pot of stock should be made in advance.

I wasn’t feeling at my best and these feelings generally contributes to my soups for the soul.  I didn’t have any thawed chicken, so I opted for Cow Foot and Soup Bones, because it isn’t difficult to thaw at all. Once it is submerged into water, it thaws pretty quickly.

The root vegetables were oh so amazingly d’luscious and was extremely excited to accompany the soup bones. The texture was velvety smooth and the taste was dynamite!