Rainbow Stew

32 oz beef broth
32 oz water
1 can diced tomatoes
1 bundle of Swiss chard (multi-colored if you can)
2 large carrots, sliced
1 leek, sliced
3/4 cup multi-colored peppers, if you can
1/3 head shredded cabbage
1 1/2 cups chopped cauliflower
1 medium zucchini, halved and sliced
salt and pepper to taste

Dump everything in your soup pot to simmer. You can use whatever colored veggies you have on hand.
Cook just until veggies are soft.

(Now is a good time for this soup, as frost is coming and it's time to pull up all the remaining veggies in the garden!)

*Seasoning this soup:

I used a packaged beef broth so the flavor was perfect for me. If using your own bone broth or all water for your liquid, sub 1 to 3 bouillon cubes for flavor, or several tablespoons of Worcestershire sauce. All of the veggies will give you quite a pack of flavor too! -happy eating-

P.S.

No recipe yet for the "free bubble-lub" ;-)

Linked to:
Somewhat Simple
Thrifty 101 
The Shabby Creek Cottage
The Diaper Diaries