After sauteing the onion, I chopped the rest of the vegetables and added all of them directly to the onions and garlic. The vegetables completely filled my 6 qt. Dutch oven! I covered the pot and cooked the vegetables over medium high heat for 40 minutes. I then added one cup of instant chicken bouillon, recovered the pot and cooked on medium high heat until the vegetables were completely tender, stirring occasionally. I used 1 tablespoon of salt and 1 teaspoon of ground thyme, but I obviously had an enormous amount of vegetables to season.
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After sauteing the onion, I chopped the rest of the vegetables and added all of them directly...