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| 3 T | olive oil |
| one | onion |
| 4 C | peeled, diced potatos |
| 5 C | homemade chicken broth |
| 16 to 20 oz | frozen mixed vegetables, thawed |
| one | red bell pepper, chopped |
| 1/2 t | dried thyme leaves, crushed |
| 2 t | dried basil, crushed |
| to taste | red pepper flakes, crushed |
Heat oil in large saucepan. Add onions and sauté until translucent.
Add potatos and 4 cups chicken broth. Bring to a boil, reduce heat and simmer until potatos are tender, about ten minutes. Remove from heat and allow to cool slightly.
Purée potato mixture in blender until smooth. Pour back into saucepan. Stir in remaining chicken broth, red bell pepper, thawed vegetables, thyme and red pepper flakes.
Bring to a slow boil, reduce heat, cover and simmer 8 - 10 minutes, stirring occasionally. Stir in basil. About 10 servings
| Sodium content in milligrams | ||
| one | onion | 4 |
| 4 C | diced potatos | 40 |
| 5 C | homemade chicken broth | 300 |
| 16 oz | Green Giant frozen mixed vegetables | 250 |
| one | red bell pepper | 1 |
| 2 t | dried basil | 1 |
| one t | red pepper flakes | 1 |
| Recipe total = 597 mg | ||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.