INGREDIENTS
6 cups
chicken broth
2 lb
butternut squash
5
thyme sprigs
2
garlic cloves
2 media
leeks
1
celery rib
1 tbsp
vegetable oil
2 slices
bacon
2 cups
collards
15 oz
roman beans
1 medium
carrot
1
bell pepper
1 cup
corn kernels
1 serving
salt and pepper