7 cups vegetable stock
2 cups sliced mushrooms
1 pint grape tomatoes
2 sliced potatoes
1 can kidney beans
2 cups carrots
1 sliced onion
1 tbsp dried basil
1 tbsp dried rosemary
salt and pepper to taste
Add all ingredients to pot and bring to a boil. Cook on low heat until carrots and potatoes are cooked. Serve with warm bread.
