2 cupswhite hominy, cannedrinsed and drained 2 cupsgreen beanstrimmed and cut into 2-inch pieces 2 cupsbutternut squashpeeled and cubed 1.5 cupspotatoespeeled and cubed 0.5onions 1 tspgarlicminced 5 cupswater 2 cubeschicken bouillon 2 tbspbuttermelted 2 tbspflour 0.25 tspground black pepper

1. Place the hominy, green beans, squash, onions, garlic and potatoes into a pot, and pour in water and chicken bouillon.
2. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes.
3. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens.
4. Season with pepper, and serve.

Notes:
• Used 2x15.5oz cans of white hominy (slightly more than 2 cups)