INGREDIENTS
8 cups
vegetable broth + 8 cups vegetable broth on reserve
2 cups
uncooked quinoa
4
large carrots, peeled and sliced
1
small bunch celery, cleaned and sliced
1
small head broccoli, washed and chopped
2 lb
mushrooms, washed and sliced
1
red onion, peeled and diced
2
tablespoons. garlic powder
2 tbsp
onion powder
1 tsp
thyme
2 tsp
celery seed
1 tbsp
marjoram
2 tbsp
olive oil
1
vegetable bouillon cube