Take the chopped onion and saute with a little olive oil in a skillet. Cook until slightly translucent. Move onion to a large stock pot.
Combine remaining ingredients and stir well. Cover and simmer for 3 hours. Remove the bay leaf and serve. This recipe freezes well so it is wise to double the batch and put it into quart size freezer bags.
Originally Submitted
1/19/2009
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