Heat butter or bacon drippings in Dutch oven over medium heat. Add next 10 ingredients (carrot through bay leaf). Cook until vegetables soften, stirring frequently, about 8 minutes.
Add next 11 ingredients (beef stock through corn). Cover and simmer over low heat for 40 minutes.
Add spinach and cabbage; cook 10 minutes. Taste to see if it needs salt or pepper, which will probably depend on how salty the beef stock used. Serve immediately.
Recipe by The Culinary Cellar at https://theculinarycellar.com/little-bit-everything-vegetable-soup/