Eat all the colors, but

be careful. I've been making wonderful chili soups the past few weeks. I grill lightly in olive oil about 4-5 vegetables chopped up, add Progresso Hearty Tomato, and then maybe black bean with bacon flavoring for some protein. Well, today I decided to use up the fresh cooked spinach I had in the frig. Nope. Not a good idea. Red and green make a sort of yucky brown. It didn't exactly change the basic color of the soup, but the green floating in the red is not pleasing to the artist's eye.