Bountiful Black Bean Soup - cooking recipe

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

Preparation

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.