Chunky summer soup

6 small summer squash (use a variety and leave the skin on), chopped
2 red potatoes, chopped
3 cups peeled and chopped tomatoes
1 red pepper, chopped
1 green pepper, chopped
1 large onion, chopped
2 cloves garlic, thinly sliced
4 cups vegetable broth
handful of fresh basil, chopped
handful of fresh oregano, chopped
handful of crumbled feta cheese
1 tablespoon fresh lemon juice

Cook onions and garlic in olive oil. Add peppers and squash, cook until tender. Add broth, potatoes and tomatoes, bring to a boil and cook until potatoes are tender. Remove from heat, add fresh herbs, lemon juice and feta cheese. Sprinkle with fresh ground black pepper.

Served with barbequed lamb sausages and a variety of mustards.