Ingredients
- 2 cups of roasted corn
- 3 tbsp olive oil
- 1 medium onion, chopped
- 4 stalks celery including leaves, chopped
- 4 cloves of garlic
- 9 cups vegetable stock
- 12 oz dried beans: I used a mix of black beans, black-eyed peas, pearl barley, and navy beans (soak overnight and rinse well)
- 1 28oz can tomatoes, diced
- 2 cups of butternut squash cut into large bite sized cubes (the grocery had this pre-cut!)
- 2 bay leaves
- 1 tsp each basil, thyme, oregano (I used a handful each of organic fresh herbs)
- 1 tsp smoked paprika
- salt and pepper to taste
Preparation
Step 1
To roast corn: you can use organic frozen corn. Heat oven to 350F. Spread corn on cookie sheet and roast for 15-20 min 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; 5-7 min. Add garlic and saute one more minute. Carefully pour in stock and scrape the bottom of pan to release brown bits. Stir in beans. Add tomatoes. Add the butternut squash and roasted corn and paprika. Add herbs if using dry, or wait until last 20 minutes for fresh herbs. Bring to a boil. Once boiling, reduce to simmer cover with lid and cook for 1 hour stirring every 30 min to prevent sticking. Add more stock or liquid if beans and squash absorb too much.
If not soaking beans overnight, cook for an extra 30 minutes.