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Directions. In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning.
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Warm oil in a large saucepan over medium-high heat. Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes. Add garlic and sauté 1 minute longer. Stir in tomatoes and potatoes. Directions.
In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat.
Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes. Add the garlic, curry powder and thyme.
To make it in a crockpot saute onions, carrots, garlic for a few minutes, add garlic saute 1 minute longer. Add to slow cooker along with potatoes, tomatoes, green beans, potatoes, herbs, broth, salt and pepper. Cook until veggies are tender on high heat about 3 hours or low heat about 6 – 7 hours. Add peas and corn during the last 30 minutes. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper.
Cook, stirring frequently, until onions are translucent.
List of related literature:
|from Mrs Beeton’s Household Management|
|from Anarchist Cookbook|
|from The Professional Chef|
|from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes|
|from Delphi Complete Works of Lafcadio Hearn (Illustrated)|
|from Fannie Farmer 1896 Cook Book|
|from Encyclopedia of Asian American Folklore and Folklife|
|from DASH Diet For Dummies|
|from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen|
|from Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef|