Ingredients

• 3 tbsp. butter
• 1/2 c. Chopped Onions- Dehydrated (rehydrated)
• 1 c. THRIVE Celery - Freeze Dried (rehydrated)
• 1/4 c. THRIVE Green Bell Peppers - Freeze Dried (rehydrated)
• 1/4 c. THRIVE Red Bell Peppers - Freeze Dried (rehydrated)
• 1/2 tsp. Iodized Salt
• 7 c. water
• 1/2 tsp. chili powder
• 1 tsp. THRIVE Chefs Choice
• 1/4 tsp. Peppercorn
• 1/2 c. Organic Quinoa
• 1/4 tsp. thyme
• 1/4 c. Organic Amaranth
• 4 c. THRIVE Sweet Corn - Freeze Dried
• 1 c. heavy cream

Directions

1. In a large pot ,saute reconstituted onions, celery, red and green bell peppers, and salt in melted butter for about 5 minutes.
2. Add water, chili powder, Chef's Choice, black pepper, quinoa, thyme, and amaranth and bring to a boil. Once at a boil, bring down to a simmer for 15 minutes. Meanwhile, using a food processor blend 3 cups of corn into a powder. Add 3 cups puree and 1 cup whole corn to soup.
3. Cook for an additional 5 minutes, until corn is fully rehydrated.
4. Stir in cream. Soup will thicken upon standing. Add more water as needed.