3 tablespoons olive oil
1 onion, chopped
4 cups potatoes, peeled and diced
5 cups vegetable broth, divided (I use homemade)
1 red bell pepper, finely chopped or grated
16-20 ounces frozen mixed veggies, thawed
1/2 teaspoon dried thyme leaves, crushed or 1/2 tablespoon fresh thyme leaves, chopped
1-2 teaspoons red pepper flakes
2 teaspoons dried basil, crushed or 1 tablespoon fresh basil leaves, chopped finely
1. Heat oil in large saucepan. Add onions and saute until translucent. Add potatoes and 4 cups vegetable broth.
2. Bring to a boil and reduce to simmer until potatoes are tender (10 minutes). Remove from heat and cool slightly. Puree potato mixture in blender until smooth.
3. Pour back into saucepan. Stir in remaining vegetable broth, red bell pepper, veggies, thyme and red pepper flakes.
4. Bring to a slow boil. Reduce to simmer, covered for 8-10 minutes, stirring occasionally. Stir in basil. Serve hot.
Source of recipe: A low sodium, vegan version of my family's vegetable chowder. Really quick and easy.