Sunbeam Stew

• 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

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!

cream of celery soup, water, corn, whole kernel corn, butternut squash, yellow bell pepper, onion, garlic, salt, basil, thyme, black pepper

Taken from www.food.com/recipe/sunbeam-stew-280763 (may not work)