Ingredients
- 10 mL (2 tsp) vegetable oil
- 1 onion, diced
- 4 carrots, chopped
- 4 cloves garlic , minced
- 4 stalks celery, chopped
- 2 L (8 cups) vegetable broth
- 1 butternut squash, peeled and cubed
- 375 mL (1 ½ cups) frozen corn
- 2 cans (2 x 540 mL/19 oz) no salt added kidney beans, drained and rinsed
- 10 mL (2 tsp) dried thyme (or 60 mL/4 tbsp fresh)
- 5 mL (1 tsp) ground pepper
Directions
- Heat oil in a large saucepan. Add onion and sauté over medium heat, stirring often until golden, about 2 minutes.
- Add carrots, garlic and celery and sauté for another 8 minutes, or until softened.
- Add vegetable broth and bring to a boil.
- Turn down heat and add cubed squash. Simmer, covered, for 8 minutes, stirring occasionally.
- Add beans, corn, thyme and pepper. Stir and simmer another few minutes, until squash is soft with a fork.
