Garden Fresh Veggie Soup

Soup is usually a cold weather food around here. I don't really make it in the summer. But...in late summer, when we get our first taste of cool air and the garden is bursting with ripe goodies, it's a perfect time to let a pot simmer.

6 cups beef bouillon
8 cups of water

Boil water and add bullion. Once dissolved, add the following and lower to a simmer:

1 small zucchini, quartered and sliced
1 summer squash, quartered and sliced
5 Roma tomatoes, diced
A dozen baby carrots, sliced
1 rib of celery, sliced
2 tsp. Italian seasoning
Pepper, garlic salt, basil to taste
Simmer for about 20 minutes.

Add 1 cup noodles and continue to simmer about 15 more minutes or until noodles are soft.