Soup is winter’s friend. Enjoy this simple recipe using frozen vegetables to make a quick weeknight dinner.  Serve with whole grain rolls or cornbread.   

 

Ingredients: 

• 1 tablespoon oil (olive, canola, avocado) 

• 1 medium onion, diced 

• 4 cloves garlic, minced 

• 1 teaspoon dried thyme 

• 1 teaspoon ground cumin 

• 2 quarts (8cups or 64oz) vegetable or chicken broth  

• 1 12oz bag of frozen corn  

• 1 15oz can cannellini beans, rinsed and drained 

• 1 16oz bag frozen winter squash like butternut (available at most grocery stores) 

• Salt and pepper to taste 

• Garnish with sliced green onions 

 

Directions: 

1. In a large pot, heat oil on medium. Sauté onions until fragrant and translucent, about 5 minutes.
2. Add garlic and sauté for anadditional1-2 minutes. 
3. Add thyme and cumin, stir to combine.
4. Add broth, corn, beans and squash and simmer for 20-30 minutes, until squash is tender but does not fall apart.
5. Add salt and pepper to taste. Serve with a garnish of sliced green onions and enjoy!

 

(Adapted from an Indigikitchen.com recipe)