Hearty Mushroom and Vegetable Soup

1 bunch red chard, chopped
2 bunches of kale, red or green, ribs removed and torn into bite-sized pieces
1 25oz can pinto beans, drained
1 bulb of fennel, chopped
7 carrots, chopped
1 lb regular-sized or baby portobella mushrooms, sliced into bite-sized pieces
2 TBSP Better Than Bouillon Mushroom soup Base
9 c. water
4 TBSP butter, divided into 2TBSP + 1 TBSP + 1 TBSP
3 small onions, chopped
2 cloves of garlic, minced finely or shredded using a microplaner

skillet for sauteing
large stock pot

In the skillet, saute the onions with 2 TBSP of butter. I tried to get mine as close to caramelized as possible but didn't quite have the time to get them all the way there.

IN stockpot, combine the bouillon, beans, water, garlic, chard, and kale. Turn heat on to medium high. Once your onions are done sauteing, add them to the stock pot and begin sauteing the carrots and fennel together with 1 TBSP butter. Add this to stock pot once the mixture is fragrant and the fennel is mostly transparent. Begin sauteing the mushrooms in the remaining 1 TBSP of butter until they are shiny and tender/juicy. Add these to the stock pot. Cover the stock pot and allow everything to cook for 45 minutes. Serve while hot. Leftovers are really tasty, too.

Enjoy!