Sentences with phrase «large organic onion»

1 TBL pastured butter (raw from grass fed cows preferred) 1 large organic onion, diced 2 - 3 cloves organic garlic, peeled, smashed and minced 2 lbs grass fed ground beef 3 TBL chili powder (non-irradiated, organic preferred) 1 tsp garlic powder (non-irradiated, organic preferred) 2 TBL cumin (non-irradiated, organic preferred) 1 tsp smoked paprika (non-irradiated, organic preferred) 1 TBL cocoa powder (organic, fair - trade, not processed with alkali preferred) 1 TBL unrefined sea salt 1 tsp freshly ground pepper (mixed peppercorns preferred) 1 TBL arrowroot powder (optional, for thickening) 2 cups filtered water or broth / stock 1 — 28 oz can of organic crushed tomatoes (BPA free can - like Eden Organic or in glass jar like Bionaturae)

INGREDIENTS 1 1/2 cup organic red lentils (uncooked) 2 3/4 cups organic vegetable broth 1 can organic full - fat coconut milk (13.5 ounce can) 3 Small organic roma tomatoes (diced) 1/2 Large organic onion (diced) 1 cup organic kale (chopped) 2 tablespoons organic tomato sauce (I used tomato paste) 1 1/2 teaspoon organic ground cumin powder 1 teaspoon pink himalayan salt 1 — 2 pinch organic cayenne pepper

2 tablespoons oil (coconut oil / ghee) 1 large organic onion, diced 3 cups diced butternut squash (approx.

3 large slices of Turkey breast 1 - 2 peppers sliced (I used pablano tonight but red or green peppers work too) 1 large organic onion sliced 1 - 2 tsp Organic Virgin Coconut Oil 1/2 — 1 tsp Cumin 1/2 -1 tsp Aleppo Pepper 1 tsp Ancho Chili Pepper Salt and Pepper to taste

6 medium organic sweet potatoes (diced) 1 large organic onion (diced) 1 cup frozen organic corn 1 Tablespoon minced organic garlic 1 teaspoon paprika 1 teaspoon whole fennel seed (coarsely ground) 1 teaspoon whole caraway seed (coarsely ground) 1/2 teaspoon ground black pepper 1/4 teaspoon ground cloves salt to taste (optional)

organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)

Not exact matches

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

2 cloves garlic 1 cup white or yellow onion, large dice 1 cup organic chicken stock 1 tsp kosher salt 1.5 tsp curry powder 1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed meal

* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger

1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto

1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)

can organic coconut cream unsweetened 1/2 small onion 2 garlic clove 6 large, fresh basil leaves 1/2 teaspoon grated fresh ginger 1/2 teaspoon Lemon Zest 1 teaspoon kosher salt 4 - 6 Cranks of fresh ground Black Pepper

3 large organic carrots 4 large stalks of organic celery 2 whole large organic white or yellow onions (not peeled)...

Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced * 1 1/2 cups carrots (about 5 small carrots), chopped (I left mine in fairly large pieces) * 3 1/2 cups onion (about 4 medium onions), chopped * 2 cups fresh corn kernels, cut from the cob (I used frozen corn from last summer's garden) * 3 cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I used frozen organic peas instead) * one 35 oz.

Olive oil 3 large organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1 cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves of garlic, minced 1 cup of white wine 1 cup of chicken broth (I used low sodium) Salt and pepper

1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2 medium russett potatoes, scrubbed and quartered (peel if not organic) 1/2 onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil.

1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro

1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper

1 large onion 1 cup of red or white wine (or water) 2 cups water 3 garlic cloves 1 bunch parsley (about 1/2 cup chopped) 1 stalk rosemary (just leaves) 4 cans (15 ounce) whole ORGANIC tomatoes, salt - free 2 cans (6 ounces) ORGANIC tomato paste pepper to taste (no salt is necessary)

4 large carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the carrots (peel if not organic).

What's in it: 1 can black beans, rinsed and drained * 2 teaspoon olive oil * 1 clove garlic, minced * 1/4 cup finely chopped onion * Hot sauce to taste * 4 corn tortillas 4 large organic eggs 1/2 cup ranchero sauce or non-chunky salsa optional: 1/4 cup low fat shredded mexican cheese Garnishes: Cherry tomatoes, avocado, cilantro

Makes 2 Delicious Servings Ingredients: 1 Cup Pasta (I use rice pasta) 1/2 Jar of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional Yeast

* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste

* 2 tablespoons olive oil * 1 onion, peeled and chopped * 3 large garlic cloves, peeled and minced * 3 carrots, preferably organic, cleaned and chopped * 3 celery ribs, preferably organic, chopped * 6 cups stock (I used defrosted homemade turkey stock; you could also use homemade or store bought chicken or vegetable stock, or use part stock and part water, or all water) * 2 cups green (French) lentils * fresh rosemary from 1 - 2 sprigs * 2 Tb.

4 tablespoons organic high - oleic safflower oil, divided 1 large onion, halved lengthwise then thinly sliced 8 oz.

Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I used organic, fire roasted) 6 cups of low sodium vegetable broth Salt and pepper

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil

12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a mix of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion powder 1 TB garlic powder

Ingredients: 1 Tbsp olive oil 1/2 large onion, chopped 2 cups shiitake mushrooms, chopped 1/3 cup shelled edamame, cooked 1 small carrot, chopped 1/2 tsp Italian herbs 5 organic eggs 2 Tbsp almond milk or other milk Salt and pepper to taste 1 green onion, sliced (optional)

1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil

1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful -LSB-...]

RECIPE Potatoes (about 3 pounds, washed and scrubbed, peeled if not organic) 1 large onion 1/2 cup potato flour (all purpose flour, wheat or gluten - free may be substituted) 2 Tablespoons olive oil (optional — if you are on an oil - free diet leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet leave this out) 1 cup frozen spinach 1 carrot (washed and scrubbed, peeled if not organic) 1/2 cup roasted buckwheat groats 1 cup water Tofu Sour Cream

For the stew: * 1 tablespoon organic coconut oil or olive oil * 1 large sweet potato, peeled and diced * 1 zucchini, chopped * 1 green pepper, chopped * 1 red pepper, chopped * 1/2 cup water (or fish stock) * 3/4 cup organic whole coconut milk * 1/2 cup chopped green onion (bottom parts only)- for garnish * 1/2 cup cilantro, chopped - for garnish

750g carrots, preferably organic 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 tablespoon cumin seeds 1 litre vegetable stock 100g light feta, cut into very small dice A small bunch of mint, leaves finely shredded Black pepper Sea salt Sumac (optional)

1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)

6 ounces organic mozzarella cheese * 1 cup fresh sliced spinach 2 tablespoons organic feta cheese 1 can (2.25 ounces) sliced black olives 1/3 diced onion 1/2 cup quartered artichoke hearts 1 large mushroom (sliced) 1 cooked chicken breast (Optional, non keto - friendly ingredient: 5 sliced sun - dried tomatoes)

ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)

Taco ingredients 2 large portobello mushroom caps, cleaned and diced 2 tablespoons organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2 small red onion, diced 1/4 cup organic corn (fresh, canned or frozen) Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2 bunch of cilantro, coarsely chopped Pico de gallo

Chicken livers, ideally pastured but at least free range organic (1 pound) Chicken fat (schmaltz), duck fat or refined, expeller - pressed coconut oil, (2 - 3 TBS)-- don't use butter or lard — Jews don't mix meat & dairy, and they don't use pork products — where to buy fats Large yellow or white onion (1/2) Hardboiled egg (1) Loaf sprouted or real sourdough bread (1)-- if you are gluten - free, use gluten - free bread --(click here for recipe) Sea salt — where to buy sea salt Freshly ground black pepper — where to buy black pepper

1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2 tablespoons olive or organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste

1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan

* 2 large onions, peeled and sliced * one 4 1/2 pound brisket, preferably local and grass - fed * 1/4 cup apple cider vinegar * 1/4 cup wheat - free tamari or soy sauce * 1/4 cup Worcestershire sauce (I used Annie's brand which is all natural / vegan) * 1/4 cup strong black coffee (I mixed 1 teaspoon organic freeze - dried coffee with 1/4 cup water) * 1/4 cup all natural barbeque sauce * 3 tablespoons pure maple syrup * 3 tablespoons favorite hot sauce

Crack 6 large organic eggs into a large bowl, season with sea salt and a kiss of freshly cracked black pepper and beat them together, then add the cooked potatoes and cooked onions, season generously wth sea salt and mix everything together until well combined

1 large onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)

* 3 tablespoons coarse sea salt * 1 tablespoon dried rubbed sage * 1 whole organic, pastured turkey (approximately 14 pounds), neck and giblets removed * 1/4 cup organic butter * 1/4 cup chopped fresh sage * 1 small apple, halved * 1 onion, quartered * 4 fresh thyme sprigs * 2 medium yellow onions, chopped * 4 - 5 large carrots, chopped * 3 ribs celery, chopped * 5 cups vegetable or chicken stock, preferably homemade * 3/4 cup apple cider * sea salt and fresh pepper - to taste

1 yellow onion, diced 4 garlic cloves, minced 3 cups sauerkraut 8 small potatoes or 4 - 6 medium / large potatoes, scrubbed, (peeled only if not organic) and cut in quarters.

1/2 lb dried spaghetti 1 large onion, finely chopped 4 garlic cloves, finely sliced 2 tbsp Ancient Organics Ghee 2 fresh red chiles, finely chopped 16 anchovy fillets 2 fennel bulbs, finely chopped, tops reserved for garnish 1 tsp crushed red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine nuts, toasted 1 cup flat leaf parsley, chopped zest & juice 2 lemons

1 kabocha or large butternut squash 4 - 5 tbsp Ancient Organics Ghee 1 tsp ground turmeric 1 - 2 leaves fresh sage or 1 tsp dried 1 medium yellow onion, chopped salt and pepper to taste

Slow Cooker Vegetable Broth Recipe 1 medium or large white or yellow onion, peeled and cut - up 1 organic celery heart or about 6 stalks celery, trimmed and cut into chunks 4 big organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly sliced 2 bay leaves 2 teaspoons sea salt (I use Celtic sea salt) 1 teaspoon whole black peppercorns 1/8 teaspoon dried thyme or a few fresh thyme sprigs 6 cups fresh cold water