Sunbeam Stew

Name: Sunbeam Stew
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; 12 teaspoon salt; 12 teaspoon basil; 14 teaspoon thyme; 14 teaspoon black pepper

12 ingredients

6 steps

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
12 teaspoon salt
12 teaspoon basil
14 teaspoon thyme
14 teaspoon black pepper

Directions

1

Saute onion and garlic in large sauce pan over medium heat until onion is light brown.
2

Meanwhile begin heating soup, water, cream corn and kermel corn over low heat in large pot.
3

Add squash and yellow pepper to the onion, cook until squash is tender.
4

Add vegetables and seasonings to soup and heat over medium until mixture just starts to bubble.
5

Serve warm.
6

Top with shredded cheddar cheese if desired - delicious!