3 tbsp. olive oil
1 med. yellow onion, diced
3-4 garlic cloves, minced
3 lg. carrots, quartered and diced
6 celery ribs, halved and diced
1 (8 oz.) can water chestnuts, sliced
4 tbsp. dried basil
3/4 tsp. dried red pepper flakes
1 lb. (5 c.) mushrooms, sliced
3 med. to lg. red bell peppers, diced
1 lb. (about 12) sm. red potatoes, cut into eighths
1 lb. boneless chicken breasts, cubed
5 (14 oz.) cans full strength chicken broth
2 tbsp. Chinese hoisin sauce
Salt and cracked pepper to taste

Combine the olive oil and onion in a 6 quart soup pot over medium heat and saute onion until golden brown. Add the garlic and stir for another 3 minutes. Add the carrots, celery, water chestnuts, basil and pepper flakes. Stir for another 5 minutes.

Mix in the mushrooms, red pepper and potatoes and add the chicken breasts, broth and hoisin sauce. Bring to a boil and simmer on medium heat for 20 minutes, or until the potatoes are just done. Serve immediately or cool and freeze for camping or later use. Season with salt and pepper to taste. Serves 8-10.