With thanks to @le Voyageur INGREDIENTS 1-1/2 cup frozen corn 1-1/2 cup butternut squash, chopped 14 ounce can pinto beans 1 large yellow onion, chopped 1 tbsp. minced garlic (2-3 cloves, if fresh) 2 quarts vegetable broth  1 bay leaf 1/2 teaspoon sage 1/2 teaspoon thyme 1/2 teaspoon rosemary 1/2 teaspoon black pepper 1 teaspoon salt 1 tablespoon balsamic vinegar 1/2 cup rolled oats 1/2 cup barley DIRECTIONS
Peel and chop all vegetables. Add to large soup pot. Add 1/2 cup broth and saute until veggies are soft.  Stir in broth and spices.  Bring to boil, lower heat and simmer 30 minutes.  Add oats and barley. Simmer uncovered 20 minutes or until grains are cooked. Stir in vinegar, adjust seasonings to taste, then serve with a thick and hearty corn bread.