Ingredients:

3 cups vegetable broth
2 cloves garlic (minced)
1 medium onion (thinly sliced)
3½ cups butternut squash (peeled and cubed)
1 can tomatoes (16 oz. diced and peeled)
1½ cups fresh or frozen corn kernels
1 can kidney beans (14-15 oz)
1 medium green or red bell pepper (cut into 1-inch squares)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dry)
1 tablespoon parsley leaves, chopped
Salt and ground black pepper to taste

Directions:

1. In large saucepan bring 1/2 cup broth to boil.
2. Add onion and garlic and cook about 5-6 minutes.
3. Add bell pepper, squash and 1 cup of broth, cook about 2 min. than add corn, tomatoes, parsley, thyme salt and black pepper.
4. Add the rest of remaining broth, stir to blend and bring to boil.
5. Reduce heat, cover and simmer 10 minutes than add kidney beans.
6. Cover and simmer until squash is tender, about 10 to 12 minutes
7. Serve warm.

Makes 4 servings.

PER SERVING: 210 cal; 2 g total fat; 6 g prot; 48 g carb; 15 g fiber.