My vegetable intake has been on the low side lately. And there has been quite a bit of it in the fridge that has gone unused. Always these plans to make something, yet never following through on it. But this will change. Correction, this has changed, since I used up most of it to make this soup.
The tried and true quad of onions, garlic, carrots and celery cooked in a butter/olive oil mixture until soft. Bell peppers and short cut chopped cabbage follow in the cooking. Vegetable bouillon cubes and onion soup mix were used for the broth component. A cup of a bean and grain mixture with enough water and allowed to simmer for over an hour. Bell peppers, baby spinach, parsley and dill thrown in at the end.