Easy vegetable soup

I was in the mood for something filling, healthy and most importantly, had vegetables in it.  I can't even begin to go on about how poor my diet is in the hospital.  Fortunately, my mother taught me something about cooking and I threw together this easy vegetable soup.  Emphasis on the word easy - this soup is so forgiving that even folks like me can successfully make it.  The thing is, I'm not exactly bad at cooking.  It's just that I hate measuring things (1 tsp of cinnamon = okay, I think I'll just do a couple shakes); my pantry does not contain items such as spelt flour, agave nectar, nor Israeli organic sea salt (okay, I made the last one up); and I "healthify" everything such the end product never ends up tasting like what you'd purchase from Panera or Au Bon Pain (think 500 calorie butter-rich blueberry muffins that taste as such).  That's why this soup is perfect - no measurements, no special ingredients, healthy to begin with...and delicious!

Easy Vegetable Soup

Ingredients
- carrots
- potatoes
- cabbage
- squash
- spinach
- other vegetables (see below for suggestions)
- chicken stock, or if you're cheap like me, chicken bouillon

Feel free to mix and match vegetables, but I will say that I think the potatoes are key (sorry carb haters).  They help thicken the soup.  Tomatoes add a nice tang and I think fresh peas would also be delicious.  I love cabbage but they impart a strong flavor.  Essentially, you want to add veggies that take longest to cook (potatoes, carrots) first and wait until later to add the faster cookies ones (tomatoes, squash, spinach).

Dice carrots and potatoes.  Add to enough boiling water so that's there's ~1-2 inches covering them.  After ~2-3 minutes, add chopped cabbage.  When cabbage is almost soft (this takes about 5-7 minutes at med heat), add sliced squash.  When all ingredients are soft, add a few tablespoons of chicken bouillon to taste.  Then add chopped spinach until wilted and mix well.  serve with some bread.  But not the bread that I make.