2 T non-dairy buttery spread
1 large onion, chopped
1/2 red pepper, chopped
1 pinch salt
2 medium potatoes, chopped finely
1 T flour
1 1/2 c frozen corn
1/2 c frozen lima beans
1 bay leaf
1/4 t dried thyme
1 T Bac-os (artificial bacon flavor bits)
1 bouillon cube
Ground black pepper
1/2 t sugar
2 c water
dollop vegan sour cream
Set quinoa, basmati rice, or couscous to cook for topping soup at the end.
Heat 1 T buttery in large pot over low heat. Add chopped onion, red pepper and pinch of salt, and saute until onions are soft.
Add 1 additional T buttery, melt, then add flour.
Stir and heat over medium until everything gets golden brown, then add potato, and enough water to just cover everything.
Bring to a light boil, until thickened.
Add 2 c water, bouillon, thyme, bay leaf, bac-os, pepper, sugar, and stir. Add corn and bring to a boil, cover, and let cook for about 20 minutes, until potatoes are tender.
Remove from heat, stir in sour cream, serve with rice or grain, a sprinkle of bac-os, and green onion.