Garden Vegetable Soup

Ingredients

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

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.