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Before you jump to Vegetable & Multigrain Soup recipe, you may want to read this short interesting healthy tips about Apples Can Certainly Have Huge Advantages To Improve Your Health.
More than likely you have heard that you should be eating an apple a day but did you ever ask yourself why this is actually important? This is something that many people live by and they also make certain their children are eating at least one apple a day. This concept is known all over the world and individuals just take it as fact without knowing if this is really true. In this post we are going to be looking at apples to see if they really are a food that can help to keep you healthy.
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We hope you got insight from reading it, now let’s go back to vegetable & multigrain soup recipe. To cook vegetable & multigrain soup you only need 21 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Vegetable & Multigrain Soup:
- Use 1/4 C Quinoa
- Take 1/4 C Millet
- Take 1/4 C Brown Rice
- Provide 1/4 C Lentils
- Take 1 C Broccoli (used frozen)
- Use 1/2 C Peas (used frozen)
- Use 1 C Carrots sliced or chopped (to your liking)
- Get 1-2 celery stalks chopped
- You need 1/2 onion chopped (about 1/2 cup)
- Prepare 3 roasted sweet peppers (colored) already prepared sliced*
- Get 2 Tbs oil
- You need 8 cups water
- Get 8 tsp Better then bouillon no chicken base (more to taste)
- Use 1 Tbs Miso
- Get 2 tsp Thyme
- Use 1 tsp Garlic powder
- Take 1 tsp Onion power
- You need 1 tsp Italian seasoning
- Get 1 tsp Pink Himalayan Salt
- Provide 1/2 tsp black pepper
- Take Roasted peppers optional just happen to have them, lucky cat ;)
Steps to make Vegetable & Multigrain Soup:
- 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.
- 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.
- 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.
- 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 ;)
- 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.
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