Sunbeam Stew
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 (15 ounce) can cream of celery soup
- 1 (15 ounce) water (measure from soup can)
- 1 (4 ounce) can creamed corn
- 1 (4 ounce) can whole kernel corn
- 1 butternut squash, peeled, chopped into chunks
- 1 yellow bell pepper, diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon black pepper
directions
- Saute onion and garlic in large sauce pan over medium heat until onion is light brown.
- Meanwhile begin heating soup, water, cream corn and kermel corn over low heat in large pot.
- Add squash and yellow pepper to the onion, cook until squash is tender.
- Add vegetables and seasonings to soup and heat over medium until mixture just starts to bubble.
- Serve warm. Top with shredded cheddar cheese if desired - delicious!
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RECIPE SUBMITTED BY
I'm a library assistant in the midwest, but will be starting school in September. I enjoy my free time by cooking and making healthy choices. I've recently started eating vegetarian and loving it. I love throwing things together into new recipes and making variations of ones I see in books. Entertaining is an art I really enjoy. I'm still in the learning process, though.
I'm also into reading, scrapbooking and music and am also involved in my local Zeta Tau Alpha alumnae chapter!