Hit & Run Hodgepodge Soup

This winter is killer. I'm a teacher and we've already had five snow days. These will be made up at the end of the year ... and then if we have more, from one of our breaks, probably April.  I'm home today, and not because of the weather.  Around 2 am Sunday morning, some probably drunken' idiot smashed into the rear driver side of my parked car and drove off.  No note, no knock on the door in the morning, nothing.  Insurance company, car rental places, and auto body repair shops are not open, so, alas, I am home today to take care of it all.  Irritating to say the least, especially since I really don't have the extra money for the costs this will incur. Such is life, I suppose. So, in light of being home and annoyed and feeling very financially challenged, I decided to cook.  When I was in college, there was a nearby diner that made the most amazing hearty yummy soup they called  hodgepodge soup. I decided to try my own version, using up some fresh veggies that are sure to go bad soon if they aren't cooked as well as a few healthy ingredients to punch up the nutritional content.  It was originally going to be vegetarian, but keeping my carnivore boyfriend in mind, I decided to add some meat.  We have several "someday" dreams ... one of which is a bed and breakfast with meals made by the both of us centering around my homegrown veggies and herbs as well as locally grown/raised produce and meats.  I can envision making versions of this soup with whatever we have in surplus, adjusting the spices to suit the veggies.  This one has a decidedly Mexican/Latin flair to it.... if anyone gives it a shot, or adjusts reflecting their own refrigerator contents, let me know how it comes out! I'll be trying  a bowl when I'm done writing.  My measurements are approximate, as always ...

• I started with some good olive oil and cooking down 1/4 shallot, 3 garlic cloves, 1/4 roughly chopped white onion, 2 tomatillos, 1/2 a tomato, 1/4 finely chopped jalapeno, and a nice big splash of bud light. 
• Added two thawed out hamburger patties, broken up into chunks with my hands
• About half a container of low sodium chicken broth, Stop & Shop's natural brand
• Can of Goya red beans and 2/3 cup green lentils
• Two big handfuls of baby carrots, chopped into thirds, some more white onion, 1/3 of a red pepper, roughly chopped
• Spices: fresh cilantro, Adobo, red pepper flakes, freshly grated ginger, cinnamon, cumin, fresh thyme, sea salt, black pepper, 3 bay leaves
• whole wheat penne - like 1/4 of a box
• rind from Parmesan cheese (saw this trick on Rachel Ray, I think...)
• added water to fill the pot, and adjusted seasonings to taste

We'll see how it comes out. My apartment smells amazing ...