1 medium carrot, peeled and cubed
1 medium onion, sliced into 1 inch pieces
2 tablespoons olive oil
3 cloves garlic, minced
1 (16 ounce) can whole peeled tomatoes with juice
1 tablespoon red wine vinegar
1 tablespoon chopped fresh parsley
4 cups water
1/2 cup vegetable oil
1/2 cup chopped fresh parsley
In a large skillet over medium heat, heat oil over medium-high heat. Saute carrots until lightly browned and translucent. Stir in onion, garlic, tomato juice, vinegar, parsley, water, oil, and parsley. Cook, stirring occasionally, for 5 minutes.
Return carrots to pan on medium-low heat. Stir in tomatoes with juice, wine vinegar, and parsley. Season with water and olive oil. Bring to a boil, reduce heat, and simmer for 5 minutes.
Stir vegetables into carrot mixture. Immediately add carrots, onion, olive oil, parsley, and tomato juice. Cook and stir for about 2 minutes. Reduce heat to low, and simmer for 10 minutes.
Remove from heat. Stir in vegetables of choice and mustard. Pour over carrots and onion mixture. Cover, and simmer uncovered for 5 minutes. Stir in red wine vinegar and chopped parsley. Cover, reduce heat to low, simmer uncovered for 5 minutes, and stir in chicken bouillon crumbles. Serve immediately.