Vegan Vegetable Chowder With Quinoa (Gluten/Casein Free)

Ingredients

• 4-5 cups miso or vegetable broth
• 5 large mushrooms, sliced
• 1/2 cup corn
• 1/2 zucchini, sliced
• 1 cup celery leaves, packed
• 2 stalks celery, chopped
• 2 large carrots, sliced
• 3 tomatoes, diced
• 1/2 cup dried beans
• 1/4 cup quinoa, uncooked
• 1/4-1/2 cup soymilk, unsweetened
• 2 bay leaves
• italian seasoning
• garlic powder
• salt
• fresh ground pepper

Directions

1. 1

   1. In a large pot, or crockpot, combine all ingredients except for soy milk.

2. 2

   2. Bring to a boil and simmer for about 2 hours (until beans are soft).

3. 3

   3. Pour in soymilk just before serving to desired creaminess.

4. 4

   4. *I like miso-broth, but use any broth you choose. Tomato juices makes a nice option, too. Use varied amount, if you would like a more ‘broth-y’ soup, or more of a stew. I used about 4-5 cups.