Onion Boil

Ingredients

• 3 each Sweet Onion (peeled and quartered)
• 2 each Bell Pepper (seeded and cut into 2‑inch chunks)
• 2 cups Broccoli Florets (washed and broken into bite‑size pieces)
• 1 cup Corn Kernels (fresh or frozen (thawed))
• 4 tbsp Unsalted Butter (cut into pieces)
• 4 cups Chicken Broth (low‑sodium)
• 2 cups Water (tap water)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 links Soy Sausage (sliced; optional for extra protein)
• 2 each Large Egg (hard‑boiled, peeled; optional)

Instructions

1. Prepare the vegetables

   Peel the sweet onions and cut each into quarters. Seed the bell peppers and cut into 2‑inch chunks. Break the broccoli into florets and measure 2 cups. If using frozen corn, thaw it; otherwise measure 1 cup fresh kernels.

   Time: PT5M

2. Make the buttery broth

   In a large stockpot combine 4 cups chicken broth, 2 cups water, 4 tbsp butter, 1 tsp salt and ½ tsp black pepper. Bring to a rolling boil over high heat, stirring until the butter melts completely.

   Time: PT5M

3. Cook the onions

   Add the quartered sweet onions to the boiling broth. Reduce heat to medium and simmer for about 5 minutes, or until the onions begin to soften but still hold shape.

   Time: PT5M

4. Add remaining vegetables (and optional sausage)

   Add the bell pepper chunks, broccoli florets, corn kernels, and sliced soy sausage (if using) to the pot. Continue to simmer for 7 minutes, or until the vegetables are crisp‑tender.

   Time: PT7M

5. Warm the optional eggs

   If using hard‑boiled eggs, add them to the pot for the last 2 minutes just to warm through.

   Time: PT2M

6. Final seasoning and serve

   Taste the broth and adjust salt or pepper if needed. Ladle the vegetables and broth into bowls or serve directly from the pot. Enjoy immediately.

   Time: PT1M

7. Cleanup

   Turn off the heat, discard any leftover broth if not serving, and wash the pot, cutting board, knife, ladle and colander.

   Time: PT10M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

20 g

Fat

8 g

Fiber

4 g