Corn Bean and Squash Soup

By Marieanne

Ingredients

• 2 tsp canola oil
• 1 med onion diced
• 4 carrots chopped
• 4 garlic cloves minced
• 4 celery stalks chopped
• 2 L (8 cups) vegetable broth
• 1 butternut squash cubed
• 11/2 cups frozen corn kernels
• 2 cans (19 oz) kidney beans drained and rinsed
• 2 tsp dried thyme
• 1 tsp pepper

Preparation

Step 1

Heat oil in saucepan. Add onions and saute over med heat, about 2 min.

Step 2

Add Carrots, garlic, celery and saute for another 8 minutes or until softened.

Step 3

Add broth and bring to a boil

Step 4

Turn down heat and add cubed squash. Simmer, covered for 8 minutes.

Step 5

Add beans, corn, thyme and pepper. Stir and simmer for another few minutes, until squash is cooked.