 | 2-1/2 cups vegetable or chicken broth |
| 1 medium onion, thinly sliced |
| 2 cloves garlic, minced |
| 4 cups cubed, peeled butternut squash |
| 15-oz can diced peeled tomatoes |
| 1-1/4 cups fresh or thawed frozen corn kernels or 15-1/4 oz
can whole kernel corn, drained |
| 1 Tbs. chopped fresh thyme or 1 tsp. dried |
| 1 tsp. salt |
| 1/4 tsp. pepper |
| 15-oz can kidney beans, rinsed and drained |
| 1 medium green pepper, cut into 1-inch squares |
|
In Dutch oven or
large saucepan, bring 1/2 cup of broth to a boil over medium
heat. Add onion and garlic and cook, stirring often, until
onion softens, about 5 minutes. Add squash, tomatoes, corn,
thyme, salt, pepper and remaining 2 cups broth; stir to
blend. Bring to a boil. Reduce heat, cover and simmer
10 minutes. Add kidney beans and green pepper and return to
a simmer. Cover and simmer until squash and bell pepper are
tender when pierced but not mushy, about 10 minutes. Serve
warm. |
