INGREDIENTS
2
Carrots, medium
2
Celery stalks
1 can
Chickpeas
1 1/2 cups
Crimini or button mushrooms, fresh
2
Garlic cloves
1
Onion, medium
1/2 tsp
Oregano, dried
1/2 tsp
Rosemary, dried
5
Shiitake mushrooms, dried
1 handful
Spinach, fresh
1/4 tsp
Thyme, dried
4 tbsp
Tomato paste
1
cubes Veggie bouillon, low sodium
8 cups
Water or low sodium vegetable broth
1/2 cup
Brown rice
1 dash
Cayenne pepper
1/2 tsp
Paprika
1 tsp
Cumin