2 onions, halved lengthwise, then sliced
1 clove garlic, minced
1 red bell pepper, cut in bite-size strips
1 green pepper, cut in bite-size strips
1 eggplant, cut in cubes
1 pound green beans, cut or broken in 2″ pieces
2 carrots, sliced
4 medium red potatoes, cut in cubes
1 16-ounce can kidney beans or chick peas, undrained (optional)
2 cups bouillon
1/4 cup tomato paste
2 tablespoons sweet paprika
generous pinch cayenne, to taste
1 teaspoon thyme
Salt and freshly ground black pepper to taste
Cooked whole grains of your choice

Put everything but the whole grains in a large pot , casserole or crock pot. Bring the mixture to a boil, reduce the heat to cover and simmer at least 45 minutes, until all of the vegetables are tender (the green beans will no longer be bright green). Stir occasionally if you wish. Adjust the seasonings and serve over cooked whole grains.

6-8 servings