Bountiful Black Bean Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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