I go to a local Farmers Market two towns away each Saturday morning, with also a stocking up pass through the larger grocer's there before I come home. While looking through the produce for items I wanted to make a predomanently vegetable soup with, I asked the farmer if he was any sort of a cook, and could he recommend something different for me to try. He suggested I get a good sized Diakon(?) radish and some China beets, using some of the beet tops shredded into the cook pot last. At the grocer's for a first, I saw one-pound packages of small "Chipotle Chicken & Turkey Meatballs" that were labled as appetizers. Wow! Those little meat spots are quite tastey, ans so the soup went well and certainly will be made again here. Though I do live alone I often take big pots of foods into share with my Marines, so tomorrow this is what they will have: CHIPOTLE MEATBALL SOUP Put together in this order to almost cook each veggie before adding on: 2 boxes chicken broth 2 cans vegetable broth (up to 3-quarts liquid) 1 med. Diakon, 1/4" sticks 1" long 6 China beets, 1/4" sticks 1" long, small tops shredded to add last 12-16 smaller 3/4" carrots, sliced thin 3-4 golf-ball-size shallots, sliced thin 8" of scallion whites, sliced thin 1 single celery stalk sliced thin, or use 2 heaping Tbsp. dried 1 can diced tomatoes, Italian seasoned 2/3 to 3/4 bag of frozen whole "tiny" green beans, cut to 1" 1 box Organic frozen spinach, thawed or broken up 1 can small black beans, rinsed well 2 single pound pkgs. Chipotle meatballs, whole 1 head Napa cabbage, shredded 1 bag of teeny white mushrooms, rinsed and only roots trimmed Penzeys: sea salt & fresh ground black peppercorns, granulated garlic, dried red & green pepper bits, Bouquet Garni, Italian seasonings. At the very last, a shake or two of cinnamon-nutmeg mix.