Ingredients

• 2 cups Roasted Corn
• 3 Tbsp Olive Oil
• 1 Onion medium-sized, chopped
• 4 Celery stalks, including leaves, chopped
• 4 Garlic cloves minced
• 8 cups Vegetable Broth
• 1/2 pkg Bountiful Black Bean Soup Mix (1-3/4 cups)
• 1 can Diced Tomatoes (28oz can)
• 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
• 1 Salt and Pepper to taste

Instructions

1. Heat oil in a large stock pot over medium-high heat; add onions and celery and sauté until translucent, about 5-7 minutes.
2. Add garlic and sauté for one more minute. Carefully pour in stock and scrape the bottom of the pan to release any brown bits.
3. Stir in the Black Bean Soup Mix and tomatoes. Add the butternut squash and roasted corn.
4. 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.
5. 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.