Garden Vegetable Soup

Ingredients

• 2 medium potatoes
• 2 medium carrots
• 3 cups chopped green cabbage
• 2 cups sliced yellow summer squash
• 9 small mushrooms
• 4 cups water
• 4 cups vegetable stock
• 1 medium red bell pepper

Directions

1. Bring the broth and water in a boil.
2. Add sliced carrots and potatoes.
3. Slice pepper and mushrooms, roast in a pan for 5-7 minutes, then add to the broth.
4. Cut squash and add to the broth. Put on medium heat and cook for 15 minutes.
5. Shred cabbage and add to the broth. Cook for 10 minutes.