1. Chop:
Two small potatoes, or one large potato.
One medium sized onion
Two stalks celery
2. Heat:
2 tablespoons vegetable oil in a 2-quart pan
3. Cook the veggies in the oil for five minutes. Then add:
1 tablespoon powdered vegetable bouillon
4 Cups hot water
4. Cover pan, turn the heat to low, cook 20 minutes
5. Add:
2 Cups frozen corn kernels( or fresh)
1 Cup Rice milk
6. Cover pan again and cook minutes more.