Bountiful Black Bean Soup

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.

• Ready In: 3 hrs 10 mins
• Serves: 6

Ingredients

• 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
•  salt
•  pepper

Directions

1. 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.
2. Heat oil in a large stock pot over medium-high heat.
3. Add onions and celery and saute until translucent, about 5 to 7 minutes.
4. Add garlic and saute for one more minute.
5. Carefully pour in stock and scrape the bottom of the pan to release any brown bits.
6. Stir in the black bean soup mix and tomatoes.
7. Add the butternut squash and roasted corn.
8. Add herbs, stir, and bring to a boil.
9. 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.
10. Add more stock or water if beans and squash absorb too much liquid.
11. Note: To reduce cooking time by 1/2 hour, beans may be soaked overnight, rinsed and then added to soup.