My daughter and I have completely eliminated meat from our diets. So that makes us really vegan. My husband and my son still are carnivores though.
Here is a soup that starts out as vegetable soup but can be finished with meat if desired.
I made this with more fresh from our backyard garden carrots too!
2 cups peeled and sliced carrots
2 cups peeled and diced Yukon Gold potatoes (don't dice too thin. Keep them chunky.)
1/4 cup margarine
1/4 Braggs (or soy sauce)
8 cups cold water
1 bag frozen shelled edamame
For thicker soup, add this step
1/4 cup GF baking mix
3 tablespoons margarine
Optional 1lb ground beef
Melt margarine in your preferred soup making pot. Add Braggs. Add carrots and potatoes and stir until all veggies are coated with margarine and Braggs.
Add water and then edamame. Bring to a boil with lid off. Reduce heat to low and put lid on. Simmer on low until veggies are fork tender.
Brown ground beef in pan. Add salt, pepper, garlic, and oregano. Set aside until soup time!
To make thicker soup.... this also adds a toasty, nutty flavor. Since we are allergic to so many seasonings and intolerant to some vegetables, getting body and flavor from alternate ways can make or break a meal around here.
Melt margarine and add GF baking mix. Cook until golden brown. Add to soup right before serving.
So, now when serving, the meat eaters can add the seasoned ground beef to their bowls of soup and the non meat eaters eat it as is.