Dijon Veggie Chowder

1 tablespoon olive oil2 cups chopped onion2 medium red bell peppers, seeded and diced2 teaspoons dried basil3 cloves garlic, minced3 cups low-fat milk3 cups low-sodium chicken or vegetable broth2 cups water4 medium baking potatoes (about 21/2 pounds), peeled and cut into 3/4-inch cubes1 bag (16 ounces) frozen white corn1 tablespoon Dijon mustard1 bag (16 ounces) frozen cut green beansHeat the oil in a large saucepan set over medium heat. Add the onion, bell peppers and basil. Season with salt and pepper. Cook and stir 5 minutes.Add the garlic, milk, broth, water, and potatoes. Bring to a boil, then reduce the heat and simmer, covered, until the potatoes are almost tender, about 8 minutes. Stir in the corn and simmer 2 minutes. With a slotted spoon, transfer 3 cups of the solids and 1 cup liquid to a blender. Add the mustard and puree until smooth. Return to the pot and add the green beans. Bring to a simmer, cooking 8 minutes or until the beans are tender. Season with salt and pepper to taste.Serves eight.@Recipe nutrition:Nutrition values serving: 142 calories, 5 g fat, 25 g carbohydrates, 7 g protein, 15 mg cholesterol, 509 mg sodium."Enlightened Soups" by Camilla V. Saulsbury (2009 Cumberland House, $22.95)