House Vegetable Soup

1 cup diced carrots
1 cup diced tomatoes
1 cup diced celery
1 cup diced cabbage
1 cup peeled, diced potatoes
1 cup diced acorn squash or other winter squash (leave the skin on if using organic squash)
2 Tbsp. whole wheat or unbleached white flour mixed with 1/2 cup water
1 tsp. sea salt, or to taste

• Place the vegetables in a large saucepan, add water, and bring to a boil. Simmer for 1 1/2 to 2 hours.
• Gradually add the flour-water mixture and stir until thickened.
• Add salt to taste.

Makes 6 servings