Beans, peas, and lentils are natural agricultural products. Despite use of modern agricultural equipment, it is not always possible to remove all foreign material. Sort and rinse before cooking.
Bountiful Black Bean Soup
2 cups Roasted Corn
2 Tbsp Olive Oil
4 stalks of Celery, including leaves, chopped
4 cloves of Garlic
1/2 package of Black Bean Soup Mix
1-28 oz can Tomatoes, diced
2 cups Butternut Squash, cut into large bite-size cubes
2 Bay Leaves
1 tsp Basil
1 tsp Thyme
1 tsp Oregano
1 tsp Smoked Paprika
Salt and Pepper to taste
Heat oil in a large stock pot over medium-high heat; add onions and celery and sauté until translucent, about 5-7 minutes. Add garlic and sauté 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, 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.
To reduce cooking time by 1/2 hour, beans may be soaked overnight, rinsed and then added to soup.
Keeps best if refrigerated or frozen.