1 cup hominy or corn
1 cup green beans, cut into 1 inch pieces
1 cup butternut squash, diced
1 cup potatoes
2 cups vegetable stock
1 tablespoon butter
1 tablespoon flour
salt and black pepper, to taste
Bring vegetable stock with potatoes to a simmer. Add squash and corn. Allow to simmer until potatoes are tender. Add beans and sprinkle flour over soup, stirring briskly until soup is thickened. Add butter and season with salt and pepper.
Serve with bread rolls.
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