Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more. Pour in the chicken brot
Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and
In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft. Stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato, and cooked beans. Bring to a ,,
Soak peas overnight in ample water. Drain before using in the recipe. Pour peas and beef broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until peas begin to soften, …
Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add water, carrots, celery salt and pepper; bring to a boil. reduce heat; cover and simmer for 20 minutes or until carrots are tender.
Melt the butter with the olive oil in a large skillet over medium-high heat. Cook the onion and garlic in the skillet until they begin to brown; add the apple, carrot, basil, and thyme; reduce heat to medium and continue cooking until
In a large pot saute onion, carrot and pepper in vegetable oil over medium heat. Cook until tender, about 10 minutes.
Add stock, coconut milk and VH?(r) Yellow Curry sauce; simmer over low heat for 15 minutes. Stir in spinach,