8 c. water
2 1/2 c. (2 med.) diced yellow onion
3 c. (4 lg. stalks) chopped celery
2 c. dry textured vegetable protein, 1/2 to 3/4 inch chunks
3/4 tsp. crumbled basil leaf
2 lg. cloves garlic, pressed or minced
1/4 c. tamari
4 c. carrots, sliced in 1/2 inch rounds
8 c. (3 lg.) russet potatoes, unpeeled, cut into 1-inch squares
1 c. shelled fresh peas, or frozen peas rinsed under hot water to thaw
2 tbsp. brown rice flour, whisked into 1/2 c. cool water

In a 6-quart pot, bring to a boil: water, onion, celery, and textured vegetable protein. Reduce heat to medium and cook, covered, until textured vegetable protein is tender, about 15 minutes.

Add basil, garlic, tamari, and carrots. Simmer, covered, stirring occasionally, until carrots are slightly tender, about 15 minutes.

Add potatoes and simmer, covered, stirring occasionally, until potatoes are tender but still intact, about 10-15 minutes. Add peas and reduce to lowest heat.

Whisk brown rice flour into 1/2 cup cool water, until smooth. Gently but quickly stir this mixture into the soup, and continue simmering, on low heat, until soup thickens, about 5 minutes. Add additional tamari to taste. Serve. Makes 5 quarts. Easy.