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 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 ½ hours, stirring every ½ hour to prevent sticking. Add more stock or water if beans and squash absorb too much liquid.


To roast corn: It is convenient to use frozen corn. Preheat oven to 350°F. Spread frozen corn on a cookie sheet and roast in oven for 15-20 minutes stirring occasionally. Remove from oven and cool.


Variation: Omit herbs except for bay leaves and use 2 tablespoons Bob’s Red Mill Soup Seasoning Mix.


Meat option: Omit the butternut squash, roasted corn and vegetable stock. After sautéing onions, celery and garlic, add ½ lb smoked ham (cut into one inch cubes) and sauté for 2-3 minutes. Add ½ lb zesty smoked sausage (sliced on the diagonal about ½-inch thick) and sauté for 2-3 minutes more. Continue the directions above using chicken stock instead of vegetable stock.

Makes 10 servings.