Did you know that if you're making soup that has to simmer for a long time, you can bring it to a boil, cover it, and put it in a 350 oven? Since the heat is distributed, you don't have to stir it, and it keeps it at a slow simmer the whole time. I made navy bean soup that way today because I had to do some shopping and couldn't stir (DH was home, I didn't leave the oven on while no one was here) and it turned out perfectly.