1 tbsp. olive oil
2 c. white onions
1 1/2 c. diced celery
1/2 c. diced carrot
3/4 c. diced bell pepper (or red, green or yellow)
4 c. peeled cubed potatoes (1/2 inch or smaller)
1/4 tsp. ground sage
8 c. water (or water to cover vegetables by 1/2 inch)
2 tbsp. light miso or powdered vegetable broth (or vegetable bouillon)
3 c. fresh or frozen corn kernels
3 tbsp. minced green onion

1. Measure oil into large soup pot. Add onion, celery, carrot and pepper and saute until vegetables begin to soften, 3 to 4 minutes. Add potatoes and sage. Mix well and saute an additional 3 minutes.

2. Add water, bring to a boil, cover and simmer over medium low heat for 10 to 15 minutes, or until potatoes are tender but not mushy.

3. Remove 1/2 cup of broth and dissolve miso in it. Add to soup and mix well. Cook soup an additional minute, stirring continuously.

4. Remove 1/3 of soup with lots of vegetables in it and set aside. Blend remaining 2/3 of the soup until smooth with hand blender or food processor. Stir in reserved soup, corn and green onion.

5. Bring soup to a low boil, stirring frequently, and simmer for 10 minutes on low heat, continuing to stir so soup does not stick to the bottom. Serves 8.