HOLIDAY SPINACH CHOWDER

1 tablespoon canola oil
1 large yellow onion, diced
2 medium red bell peppers, seeded and diced
2 celery stalks, chopped
2 to 3 garlic cloves, minced
6 cups water or vegetable stock
4 cups peeled, diced white potatoes (about 4 medium)
2 tablespoons dried parsley
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 (10 oz) package fresh spinach, rinsed, trimmed, and coarsely chopped (about 8 cups)
2 cups whole milk

In a large saucepan, heat the oil over medium-high heat. Add the onion, bell peppers, celery, and garlic, and cook, stirring, for 5 to 7 minutes.

Add the water or stock, potatoes, parsley, oregano, thyme, salt, and pepper, and bring to a simmer. Cook over medium-low heat, stirring occasionally. Stir in the spinach and milk and return to a gentle simmer. Remove from the heat and let stand for 10 minutes.

To thicken, mash the potatoes against the side of the pan with the back of a spoon. Ladle the soup into bowls and serve hot.

Servings: 12
Source: Vegetarian Entertaining from the editors of Vegetarian Times, recipes by Jay Solomon