Harvest Vegetable Soup

Ingredients:

• 2 cups frozen sweet corn
• 15 oz. can of kidney or pinto beans
• 32 oz. vegetable broth
• 2  15 oz. cans diced tomatoes
• 2 tablespoons olive oil
• 1 cup onion, chopped 
• 2 celery stalks, chopped
• 2 cloves garlic, minced 
• 1 teaspoon basil
• 1 teaspoon cumin
• 2 cups winter squash, peeled and cubed
• ½ cup carrots, diced
• 1 cup parsnips, cubed
• Salt and pepper to taste

Directions:

1. Warm the oil in a large soup pot on medium heat. Add onions, celery and garlic. Sauté 10 minutes on low heat.  
2. Add basil and cumin, salt and pepper to taste. Add squash, carrots, parsnips and tomatoes. Simmer until tender. Add beans and corn, simmer for another 10 minutes. Add vegetable broth simmer on low for 10-15 minutes.