Vegan Vegetable Chowder With Quinoa (Gluten/Casein Free)

• 4 -5 cups miso or 4 -5 cups vegetable broth
• 5 large mushrooms, sliced
• 12 cup corn
• 12 zucchini, sliced
• 1 cup celery leaves, packed
• 2 stalks celery, chopped
• 2 large carrots, sliced
• 3 tomatoes, diced
• 12 cup dried beans
• 14 cup quinoa, uncooked
• 14-12 cup soymilk, unsweetened
• 2 bay leaves
• italian seasoning
• garlic powder
• salt
• fresh ground pepper

1. In a large pot, or crock pot, combine all ingredients except for soy milk.
2. Bring to a boil and simmer for about 2 hours (until beans are soft).
3. Pour in soymilk just before serving to desired creaminess.
4. *I like miso-broth, but use any broth you choose.
5. Tomato juices makes a nice option, too.
6. Use varied amount, if you would like a more broth-y soup, or more of a stew.
7. I used about 4-5 cups.

vegetable broth, mushrooms, corn, zucchini, celery, stalks celery, carrots, tomatoes, beans, quinoa, soymilk, bay leaves, italian seasoning, garlic, salt, fresh ground pepper

Taken from www.food.com/recipe/vegan-vegetable-chowder-with-quinoa-gluten-casein-free-206085 (may not work)