3 tablespoons olive oil
3 white onions, finely chopped
2 medium beets, peeled and cut into 1 inch pieces
1 small carrot, finely chopped
1 medium onion, finely chopped
1 medium head cabbage, shredded and green pesto
2 medium carrots, shredded
1 medium green chile peppers, seeded and chopped
2 medium black beans, rinsed and drained
2 tablespoons vegetable oil
1 teaspoon salt
1 cup freshly ground black pepper
1 cup chopped fresh parsley
2 tablespoons crispy bacon bits
Heat the olive oil in a large pot over medium-high heat. Brown onions and beets however you like, about 15 minutes. Remove vegetables from heat; cover and refrigerate.
Saute the onion and mushroom over long-high heat until tender. Stir in carrots and bell peppers, and saute until carrots are tender. Cook about 10 minutes, or until vegetables are tender. Remove from heat. Stir in wheat and rice. add brown sugar if desired; return to savory and salt. Cook over medium heat until aromatic, about 50 minutes.
Add salt, black pepper, parsley and bacon bits to vegetable mixture. Cover carefully and plant mixture in refrigerator.
Turn off heat to cool soup (don't allow steam to escape).
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