½ cup butternut squash or another summer squash, cut into chunks
¼ cup chopped onion or ½ tsp onion powder
rosemary - 1 tsp dried or 1 TB fresh
½ tsp dried basil
parsley - 1 tsp dried or 1 TB fresh, chopped
½ tsp garlic powder
salt & pepper (sprinkle desired amount)
Other options: green beans, celery, broccoli, cauliflower, kale, chopped tomato, barley, peas, corn
Directions
Bring chicken broth to a boil.
Add the rice/quinoa and cover, cook on low.
Start chopping the veggies/onion/potato and add them in, along with all the herbs & seasonings.
Then turn up the heat to medium after you add everything, keep it covered and stir occasionally. You will basically cook until the rice/quinoa is done and the carrots are tender. It's about 25 minutes of cooking time, after bringing it to a boil.
Recipe by OFM at http://organicfibromommies.net/2015/02/easy-vegetable-soup/