Vegetable Soup

It got cold out and I wanted a nice bowl of something hearty and warm. I got the vegetables chopped and put in the pan, then I lost all desire to continue cooking, and decided to forgo making a stew and switch to a soup. The end result was a delicious soup that cost us less than $2 for supper and my lunch the following day.
If you have a garden, most of the ingredients for this soup can come directly from there. Thanks to my mother’s large garden, most of this soup was homegrown.
Ingredients:
4 to 5 medium potatoes, peeled and chopped.
2 to 3 carrots (I used about 6 smaller carrots from the garden), peeled and chopped
½ medium onion chopped
2-3 stalks of celery chopped
2 cups fresh baby spinach (chopped)
3 cups water (enough to cover the vegetables) or vegetable broth
3 tsp vegetable bullion
2-3 tbsp Italian seasoning

Directions:
1. Add the potatoes, carrots, celery and onion to a pot and cover with water and add the bullion (if you are using vegetable broth, do not add the bullion). Season with any wanted salt and pepper and the Italian seasoning. Allow the soup to simmer, covered, until the vegetables are cooked.
2. When ready to serve, put spinach in the bottom of a bowl and ladel the hot soup into the bowl. The hot liquid will quickly soften the spinach.
3. Enjoy!


Reviews:
This was a great light soup and quick to make. I really enjoyed it, and look forward to making it again.