Corn Lovers Veg Stew

Ingredients:

Directions:

	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.

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