Kitchen Soup (3/3/2011)

3		Celery Ribs,s large (12 inch)
1  teaspoon		extra virgin olive oil
1/4  lb.		raw carrots
4		medium garlic cloves,s sliced
1  teaspoon		dried thyme
1  teaspoon		marjoram
1  tablespoon		Better Than Bouillon Organic Vegetable Base
1		Whole Bay leaf
1-1/2  cups		adzuki beans, cooked
1-1/2  cups		quinoa, cooked
2  cups		Water

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Slice and caramelize carrots and celery (and garlic if using fresh) in olive oil over medium-high heat. Combine all ingredients into a stock pot and bring to a boil. Simmer on low for 30 minutes. Other herbs/spices may be added as desired.
Add enough water to bring the mixture up to 8 cups (2 quarts) when finished. Remove bay leaf before serving...or leave it in and the person that gets it has to do the dishes! :)
Great served with crackers or crusty bread.
(I used vegetable base not chicken, but I'm having trouble getting the recipe maker to work right.)