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Before you jump to Vegetable & Multigrain Soup recipe, you may want to read this short interesting healthy tips about Deciding on Healthy Fast Food.
Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague and that they need to do all of their own cooking. This is literally very true. From time to time, though, you definitely do not wish to make a full meal for your family or even just for yourself. Sometimes you just would like to go to the drive through along the way home and call it a day. There is no reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the famous fast food restaurants on the market are trying to “healthy up” their choices. Here is how one can find healthy food at the drive through.
Select a drive through at a restaurant that is known for catering to people with healthier palates. Arby’s for example, does not provide burgers. You could have roast beef sandwiches, wraps and salads as an alternative. Wendy’s, obviously, is known for its square burgers, but the menu there has a considerable amount of healthful choices like salad, potatoes and chili. Not many fast food spots are as unhealthy as McDonalds with its deep fried every little thing.
Logic claims that one of the best ways to stay balanced is to sidestep the drive through and never eat fast food. Most of the time this is a good idea but if you make great choices, there’s no reason you can’t visit your drive through now and then. Sometimes the best thing is to let another person produce your dinner. There isn’t any reason to feel terrible about visiting the drive through when you make healthy and balanced decisions!
We hope you got insight from reading it, now let’s go back to vegetable & multigrain soup recipe. To make vegetable & multigrain soup you need 21 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Vegetable & Multigrain Soup:
- You need 1/4 C Quinoa
- Prepare 1/4 C Millet
- Provide 1/4 C Brown Rice
- Use 1/4 C Lentils
- Take 1 C Broccoli (used frozen)
- Use 1/2 C Peas (used frozen)
- You need 1 C Carrots sliced or chopped (to your liking)
- Get 1-2 celery stalks chopped
- Use 1/2 onion chopped (about 1/2 cup)
- You need 3 roasted sweet peppers (colored) already prepared sliced*
- Prepare 2 Tbs oil
- Provide 8 cups water
- Take 8 tsp Better then bouillon no chicken base (more to taste)
- You need 1 Tbs Miso
- Get 2 tsp Thyme
- Get 1 tsp Garlic powder
- Provide 1 tsp Onion power
- Get 1 tsp Italian seasoning
- Get 1 tsp Pink Himalayan Salt
- Take 1/2 tsp black pepper
- Prepare Roasted peppers optional just happen to have them, lucky cat ;)
Instructions 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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