Corn, beans and squash make this a hearty soup to keep you warm on those cold nights.
10 ml vegetable oil
1 onion, diced
4 carrots, chopped
4 cloves garlic, minced
4 celery stalks, chopped
8 vegetable broth
1 butternut squash, peeled and cubed
375 ml corn kernels, frozen
2 (2 x540 mL/19 oz) no salt added kidney beans, drained and rinsed
10 ml dried thyme (or 60 mL/ 4 tbsp fresh)
5 ml ground pepper
1
Heat oil in a large saucepan. Add onions and sauté over medium heat, stirring often until golden, about 2 minutes.
2
Add carrot, garlic and celery and sauté for another 8 minutes, or until softened.
3
Add vegetable broth and bring to a boil.
4
Turn down heat and add cubed squash. Simmer, covered, for 8 minutes, stirring occasionally.
5
Add beans, corn, thyme and pepper. Stir and simmer another few minutes, until squash is soft with a fork.
Recipe provided by Canada.ca/foodguide
Ingredients
10 ml vegetable oil
1 onion, diced
4 carrots, chopped
4 cloves garlic, minced
4 celery stalks, chopped
8 vegetable broth
1 butternut squash, peeled and cubed
375 ml corn kernels, frozen
2 (2 x540 mL/19 oz) no salt added kidney beans, drained and rinsed
10 ml dried thyme (or 60 mL/ 4 tbsp fresh)
5 ml ground pepper