Homemade Cooking: Recipe Vegetable & Multigrain Soup Restaurant-Style

Ingredients for Vegetable & Multigrain Soup

1. 1/4 C Quinoa
2. 1/4 C Millet
3. 1/4 C Brown Rice
4. 1/4 C Lentils
5. 1 C Broccoli (used frozen)
6. 1/2 C Peas (used frozen)
7. 1 C Carrots sliced or chopped (to your liking)
8. 1-2 celery stalks chopped
9. 1/2 onion chopped (about 1/2 cup)
10. 3 roasted sweet peppers (colored) already prepared sliced*
11. 2 Tbs oil
12. 8 cups water
13. 8 tsp Better then bouillon no chicken base (more to taste)
14. 1 Tbs Miso
15. 2 tsp Thyme
16. 1 tsp Garlic powder
17. 1 tsp Onion power
18. 1 tsp Italian seasoning
19. 1 tsp Pink Himalayan Salt
20. 1/2 tsp black pepper
21. Roasted peppers optional just happen to have them, lucky cat 😉

Cooking Instructions for making Vegetable & Multigrain Soup

1

Heat oil in pan on medium high. Once oil is heated add celery, onions and carrots and all dry seasonings. Then saute everything until onions are translucent.

2

Lower the heat to medium. Add all dry ingredients (Rice, Lentils, Quinoa and Millet) plus broccoli, peas and prepared roasted peppers. Mix well until the ingredients are covered in the seasoning, give a minute or two to soak up the goodness (seasoning). May need to add a tad bit of water to keep veggies from sticking to pan.

3

At this time add your 8 cups of water to the veggie/grain mixture, 8 teaspoons of the better than bouillon paste, the tablespoon of miso. Bring all this to boil while constantly stirring to make sure the bouillon and the Miso dissolve completely.

4

Once the mixture comes to a boil and everything is mixed well. Bring your soup to a simmer and let simmer for about 45 minutes. Use salt and pepper to taste. * please keep in mind that your grains will absorb much moisture; you may need to add more water if you do so be sure to adjust and add your bouillon as jar of bouillon instructed. You may be able to salt/pepper your broth to your liking. Watch that sodium 😉

5

Once all the grains are cooked you can serve immediately. Very good with crackers. This recipe makes a bit of servings; therefore once soup cools place in freezer storage bags and freeze for future use. This picture attached is what I had leftover and freeze.