Prep 40 mins
Cook 2 hrs 30 mins
This came right from the Bob's Red Mill Bountiful Black Bean Soup Mix package which contains black beans, black-eyed peas, navy beans, and pearled barley (nothing extra). You could use any black bean soup mix or just make your own mixture of beans. I used chicken stock in place of the vegetable stock, and I really really loved this. The perfect soup for chillier weather. Serving size is estimated.
- 2 cups corn, roasted
- 3 tablespoons olive oil
- 1 onion, chopped
- 4 stalks celery, chopped
- 4 garlic cloves
- 8 cups vegetable stock
- 13 ounces black bean soup mix
- 28 ounces tomatoes, diced
- 2 cups butternut squash, cut into large bite-size cubes
- 2 bay leaves
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- To roast corn: It is convenient to use frozen corn. Preheat oven to 350. Spread frozen corn on a cookie sheet and roast in oven for 15 to 20 minutes stirring occasionally. Remove from oven and cool.
- Heat oil in a large stock pot over medium-high heat.
- Add onions and celery and saute until translucent, about 5 to 7 minutes.
- Add garlic and saute for one more minute.
- Carefully pour in stock and scrape the bottom of the pan to release any brown bits.
- Stir in the black bean soup mix and tomatoes.
- Add the butternut squash and roasted corn.
- Add herbs, stir, and bring to a boil.
- Once boiling, reduce to a simmer, cover with a lid and cook for 1 1/2 hours, stirring every 1/2 hour to prevent sticking.
- Add more stock or water if beans and squash absorb too much liquid.
- Note: To reduce cooking time by 1/2 hour, beans may be soaked overnight, rinsed and then added to soup.