Thick Corn and Vegetable Soup

1/4 c olive oil
2 T butter
2 medium onions, diced
4 large garlic cloves, minced
2 bay leaves
4 whole cloves
dash cayenne
12 c vegetable stock
1 t salt
black pepper
1- 28 oz can diced tomatoes
1- 15 oz can pinto beans, drained and rinsed
2 medium carrots, halved lengthwise and thinly sliced
2 medium potatoes, cut into 1/2" dice
1 c 1/2" diced butternut squash
1 c finely chopped fresh parsley
2 c frozen corn

Heat oil and butter in large stockpot over medium heat. Add onions and garlic and saute until tender, about 10 mins. Stir in the next 7 ingredients, bay leaves through tomatoes, and bring to a boil. Add beans, carrots, potatoes, squash, half the parsley, and return to a boil. Lower heat and cook at a lively simmer for 30 mins. Stir often. Mix in the corn and the remaining 1/2 c parsley, and cook for 5 mins. Discard bay leaf. (Optional- make dumplings on this soup. Serve with one dumpling in each bowl.)