From Prevent and Reverse Heart Disease Cookbook

Ingredients
1 large onion, chopped
7 cloves garlic, chopped
4 stalks celery, chopped (2 cups)
4 carrots, chopped (2 cups)
1 large sweet potato, chopped
6 cups veg broth
1 tsp herb seasoning
1/2 tsp pepper
4 cups frozen sweet corn, divided
6 cups fresh spinach, or 16 oz frozen whole, not chopped
1/2 cup chopped cilantro, chopped‘
2 Tbsp balsamic vinegar

1 large onion, chopped 7 cloves garlic, chopped 4 stalks celery, chopped (2 cups) 4 carrots, chopped (2 cups) 1 large sweet potato, chopped 6 cup s veg broth 1 tsp herb seasoning 1/2 tsp pepper 4 cup s frozen sweet corn, divided 6 cup s fresh spinach, or 16 oz frozen whole, not chopped 1/2 cup chopped cilantro, chopped‘ 2 Tbsp balsamic vinegar

Instructions
Cook onions over high heat for a few minutes, adding broth or water to prevent sticking. Add garlic, one cup of corn, veggies and continue to cook, stirring until vegetables soften, about 15 minutes.
Add the broth, boil, then reduce heat to maintain a simmer and cook until veggies are soft, about 15 minutes.
Stir in seasonings.
If desired, blend briefly with an immersion blender to desired result.
Add remaining corn, spinach, cilantro, and vinegar. Briefly reheat. Serve.