Vegetable Chowder

Ingredients:

• 8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks
• ½ small onion, peeled and chopped
• 2 cans of whole kernel corn, drained
• 2 medium carrots, peeled and diced
• 2 stalks of celery, chopped
• 1  medium red bell pepper, chopped
• 1 cup chopped broccoli and cauliflower including the stalks, (about ½ pound)
• 1 tablespoon dried thyme
• ¹⁄₈ teaspoon white pepper
• 2 teaspoons ground cumin
• 1 T dried dill
• 1 clove garlic, peeled and minced (optional for those that don't like to smell like garlic)
• Salt to taste

In a large pot, combine everything and add 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.

Remove 1 cup of the soup and puree in a blender. Return the pureed soup to the pot.   Stir well and serve.  Serves 4-6

I simplified the recipe from the original making it with items that you would have on hand and a bit less time consuming. :)

Adapted From Forks Over Knives – The Cookbook.