a favorite kind of soup.

There are many recipes that I just don’t blog about.  Recipes that simply feel too…well…simple.  Overused and much overdone.

Like oatmeal.  Or hummus veggie sandwiches.

Or my daily consumption of peanut butter.  (Besides, I’d hate to think that I might scare you away.)

Soup is a pretty regular thing in my kitchen too.  Sadly, many of these recipes flitter and float around but never really get spoken of.

It’s not that I don’t enjoy them.  Or that I want to ignore them.  It’s just that.  Well.  They’re just nothing special (ouch!)

However, this recipe made me very, very happy.

And for that reason alone, I am blogging about it.  Because I think you’ll feel delightfully happy and content with it as well.  And that’s a feeling worth sharing.

Bountiful Black Bean Soup—as seen on the back of the package of Bob’s Red Mill Black Beans

This soup pairs perfectly with homemade corn bread or cheese quesadillas.  You could tweak it and make it your own by adding spinach, mushrooms, and other such veggies as well.  Or, spice it up with some cayenne or red pepper.  I absolutely love this soup and I almost always double the batch so that I can have some for lunch during the week.  Enjoy! 😀

• 2 cups roasted corn (roast frozen corn in 350 oven for 15-20 minutes, stirring occasionally)
• 3 Tbsp. olive oil
• 1 medium onion, chopped
• 4 stalks celery, including leaves, chopped
• 4 cloves of garlic, minced
• 8 cups vegetable stock
• 1/2 package of Bob’s Red Mill black bean soup mix (or about 1-1/2 to 2 cups dry black beans)
• 1-28 oz. can tomatoes, diced
• 2 cups butternut squash, cut into large, bite sized cubes
• 2 bay leaves
• 1 tsp basil
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp paprika
• salt and pepper to taste

1. Heat oil in a large pot over medium-high heat; add onions and celery.  Saute until translucent, about 5-7 minutes.
2. Add garlic and saute for one more minute.
3. Carefully pour in stock and scrape the bottom of the pan to release any browned bits.  Stir in black beans and tomatoes.  Add butternut squash and roasted corn.  Add herbs, stir and bring to a boil.
4. Once boiling, reduce to a simmer, cover with a lid and cook for 1-1/2 hours, stirring every 1/2 hr.  Add more stock or water if beans and squash absorb too much liquid.  Enjoy!

QUESTION: What is your favorite kind of soup?

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