Ingredients:

• 1 lb. red potatoes, cubed in 1 inch pieces
• 4 large carrots, sliced thin
• 3 celery stalks with leaves, sliced thin
• 2 medium zucchini, 1 inch pieces
• 1 medium onion, chopped
• 1 tablespoon dried parsley
• 2 bay leaves
• 1/4 teaspoon salt and pepper to taste
• 6 cups vegetable stock

Materials:

• Measuring cups
• Measuring spoons
• Large Soup pot/Dutch oven
• Cutting board
• Sharp knife

Directions:

Combine all of the ingredients in the soup pot/Dutch oven except the parsley.  Bring to boil.  Cover and reduce heat.  Simmer about 30-40 minutes or until vegetables are tender.  Add parsley during the last 10 minutes.  Remove bay leaves before serving. 

While you eat your meal, why not enjoy a good book?