Hot Pot... Vegan Style

Not sure how many of you have never had Hot Pot?  But, when my husband and I lived in Toronto, Canada several years ago we were very lucky to be able to try this at an authentic restaurant.  It was really a neat experience.  I will spare you all the boring details, but I thought you would want to know what made me think of this!

1/2 large sweet onion, chopped
2 tablespoons olive oil
5 large carrots, cut in half and cut veggie tray style
4 cups vegetable broth
1 cup Edamame, shelled
1 teaspoon dried cilantro
1 medium garlic clove, sliced
1 15oz. can of white beans
3 green onions, including tops, diced (you can use an extra one, if you have it, for decor like I did above)
1 teaspoon crushed red pepper flakes
1/4 cup Italian parsley stems, diced (*see note below, step 5)
3 tablespoons tamari
1 tablespoon Italian parsley leaves, diced
1 1/2 cups White Basmati rice, cooked according to package directions

Method

1)  Saute onions in olive oil in a pan that will be able to hold all the above ingredients.
2)  Add the carrots and continue to saute until carrots are slightly cooked, 4 minutes.
3)  Next, add the broth, Edamame, cilantro, garlic, beans, green onions, and red pepper flakes and cook on medium high until carrots start to soften.
4)  Meanwhile, in a separate pot begin cooking the rice until done.
5)  While the rice is cooking add the Italian parsley stems to the soup pot.  *All I mean by parsley stems is the part we usually through away.  This part of the parsley actually has MORE flavor than the leaves.  Dice the stems into 1/4 inch pieces and  place in the soup.
6)  Lastly, add the tamari, and parsley leaves.

To serve place the rice at the bottom of each bowl and ladle soup on top, use green onion or parsley to decorate if you wish!  Enjoy!