Easy Curried Veggie and Grain Soup

This is so easy and one of my favorite warm and satisfying lunches. You can really change it up by using different vegetables or grains
1) In a pot over medium-high heat, add bouillon cubes and water. (If you like soupy soup, add more of the bouillon mixture, or less if you like things thicker.)
2) Add curry powder. (Adjust the curry powder according to your taste. If you have someone in the family who likes things spicier, you can make it mild and offer more curry powder on the side, like salt.)
3) Add grains. Reduce heat to low and let cook, covered, for at least as long as it would take to normally cook that grain. For example, if your rice package says to cook your rice for twenty minutes, let the soup cook for twenty minutes. (My favorite is wheat bulgar. It comes out kind of mushy and creamy, but still with some texture. Very comfort-food-like. My 11 year old still prefers rice.)
4) Add your frozen veg and let simmer about another 10-15 min. Adding the veggies separately ensures that you won't cook them to mushiness, but there have been many times I have just thrown it all in at once and it has come out fine. (I usually use a stir-fry mix for the veggies that includes broccoli, water chestnuts, red peppers, mushrooms, and carrots. I definitely recommend using a blend with the red peppers as the flavor contrast is excellent. If you wanted to get more complicated, you could probably take this recipe up a notch from convenience food by using fresh veggies. Even as is, I have served it to guests and it has been well-received.)
Source of recipe: Another experiment.