6 cups vegetable broth
1 cup water
2 Tbsp safflower oil (or EVOO)
1 cup curly pasta
1 1/2 cups diced potatoes, purple/red/white minis
1 large portobella mushroom, diced
1 cup shiitake mushrooms, diced
1/2 cup onion, diced
1/2 -1 cup nutritional yeast (thickens and gives a golden color, savory flavor – I like a lot!)
1/2 tsp fine black pepper
2 Tbsp apple cider vinegar
4 fresh California garlic cloves, thinly sliced
a few dashes cayenne
1 Field Roast Spicy Chipotle vegan sausage, sliced
1 1/4 cups frozen (or fresh) leeks
1 Tbsp Italian Dried Herb blend
1 bay leaf