“Nothing in the Pantry to Eat” -- Carrot & Onion Soup
Rebecca Bennett
Ingredients:
Directions:
Slice onions. Put the olive oil and garlic in a large skillet, and sauté onions. Once onions are slightly cooked add bay leaf, broth, sliced carrots, and cabbage. Add salt and pepper to taste. Bring soup to a boil for about 2-3 minutes. Let the soup simmer for 10-15 minutes, take bay leaf out, and serve.
Rebecca Bennett
Ingredients:
- 7 cups beef or chicken broth (I like to mix the two)
- 2 large yellow onions
- 5 carrots (sliced)
- 1-2 cups shredded cabbage (optional)
- 3 tablespoons olive oil
- 1 bay leaf
- 1 tablespoon minced garlic
- Salt & Pepper
Directions:
Slice onions. Put the olive oil and garlic in a large skillet, and sauté onions. Once onions are slightly cooked add bay leaf, broth, sliced carrots, and cabbage. Add salt and pepper to taste. Bring soup to a boil for about 2-3 minutes. Let the soup simmer for 10-15 minutes, take bay leaf out, and serve.
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