Bountiful Black Bean Soup

Name: Bountiful Black Bean Soup
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: 6 serving(s)
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

Submitted by AmyZoe

"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."

Download

Ready In:: 3hrs 10mins
Ingredients:: 16
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

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

AmyZoe

Nampa, Idaho

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.

View Full Profile