Spring Vegetable Bean Soup

It is such a cold clammy day to be the mid of March, we made soup from some seasonal vegetables and served it with Paleo flatbread replacing the eggs with aquafaba. Either my husband is getting used to no oil, little salt, and no animal products or this was delicious. He loved it!

Ingredients:
1 1/2 cups cooked adzuki beans
2 carrots, diced
2 parsnips, diced
2 celery stalks, diced
1 red onion, diced
4 garlic cloves, minced
1 quart of canned tomatoes
1 quart of vegetable broth
1 cup cooked brown rice
1/2 tsp red pepper flakes
1 tsp thyme
1 tsp parsley
1 tsp oregano
salt and pepper to taste

Directions:
Saute all the vegetables in vegetable broth. When the vegetables are soft add the tomatoes, beans, broth, cooked rice and spices. Simmer for 30 minutes.