Harvest Vegetable and Potato Soup

4 cups cubed potatoes (do not peel)
1 1/2 cups coarsely chopped carrots
1 cup coarsely chopped celery
1/2 cup string beans
1 green, red, or yellow pepper coarsely chopped
1 cup sweet peas
1 large onion, peeled and coarsely chopped
1 (10 ounce) bag spinach
6 cups water
1/4 cup butter
1 1/2 teaspoons salt
1 teaspoon black pepper
1 1/2 teaspoons dried sage
1 tablespoon dried basil
1/4 cup chopped fresh parsley

Place vegetables in a dutch oven. Add water, bring to a boil. Add butter, salt, pepper and herbs. Simmer until vegetables are tender, about 30 minutes.