Greek-style spring soup

2 new potatoes, cubed
2 cups fresh beans (different varieties and colours), chopped
2 small carrots, chopped
1 small red onion, chopped
4 fresh tomatoes, peeled and chopped
1 yellow pepper, chopped
4 cloves garlic, finely sliced
4 cups vegetable broth
handful of fresh mint, chopped
handful of fresh oregano, chopped

Cook onions and garlic in olive oil until softened. Add carrots, beans and peppers, cook for 5 minutes more. Add tomatoes, mint and oregano and warm through. Add broth and potatoes, boil until potatoes fall apart. Remove from heat, add salt and pepper to taste.

Served with baked eggplant slices, pita bread and feta cheese.