Vegetarian Veggie Soup

We have started to have Meatless Mondays because I just felt like we were eating too much meat.

Besides that, I have a child who I think might end up being a vegetarian… I have been a vegetarian off & on for years.  I was actually thinking about doing it again.

The thing I have never thought much of when it comes to being vegetarian are faux meats.  So that makes it even more interesting when I try to put together a vegetarian meal that tastes good, is healthful & filling.

So anyways, that’s where this recipe came in.

Oh and it’s ridiculously easy to make!

So let’s get to it!

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Olive Oil

2 Whole Carrots – Peeled & Chopped

3-4 Stalks Celery – Chopped

1/2 Medium Onion – Chopped

1 Garlic Clove – Chopped

Handful French Green Beans – Chopped

1 Can Diced Tomatoes

2 Cans Beans – (I used Navy Beans) Rinsed & Drained

1 Cup Quinoa Pasta

1/2 Teaspoon Italian Herbs

3-5 Sprigs Fresh Thyme

4 – 8 Cups Bone Broth Canned or Homemade

Salt to Taste

1.  In a large pot, sauté onions, garlic, celery & carrots until they are beginning to caramelize
2. Once they are smelling amazing & looking good, add in everything else!  It’s that easy?
3. Cook until the soup starts to boil & then reduce the temperature down to a simmer.
4. Simmer for 10 – 30 minutes.
5. Enjoy as is or top with some parmesan or pesto.