You can throw this one together in under 30 minutes:
1 28 oz package of frozen 'Obrien's Style' Hash browns (cubed potatoes w/ onion and peppers)
1 cup water or vegetable or chicken stock
1 medium Red Potato cut in large cubes (optional)
1 Jalapeno or Red Pepper sliced thin
2 Cans of Corn drained
1/2 tsp. Black Pepper
1 tsp. Sea Salt
1 Chicken Bullion cube (omit if using vegetable broth instead of water)
1/4 cup lentils (optional, but a great source of folic acid ladies)
1 Pint Soy Creamer
In a medium size sauce pan, heat 1/2 of the hash brown potatoes with the water to a boil for about 5 minutes or until the water has reduced down and the potatoes have absorbed almost all of it.
|First half of the hash brown bag cooked and mashed. This will thicken the soup since this is a dairy free option.|
Mash the potatoes until smooth.
Add in all remaining ingredients and heat another 10 minutes bringing back to a boil and then reduce down to a simmer.
Add in bacon or ham or chicken even to make a main dish.
Serve with crackers, bread, or as a side dish. Even better the following day heated back up.
I served this with these sweet potato crackers that are really tasty. Healthy too!