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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1352.43 Kcal (5662 kJ) | ||
| Calories from fat | 73.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 13% | |
|---|---|---|---|
| Sodium | 50220.88mg | 2093% | |
| Potassium | 928.48mg | 20% | |
| Total Carbs | 259.18g | 86% | |
| Sugars | 9.32g | 37% | |
| Dietary Fiber | 9.6g | 38% | |
| Protein | 7.22g | 14% | |
| Vitamin C | 35.4mg | 59% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.4mg | 14% | |
| Calcium | 88.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 199.41 Kcal (835 kJ) | ||
| Calories from fat | 10.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 13% | |
|---|---|---|---|
| Sodium | 7404.82mg | 2093% | |
| Potassium | 136.9mg | 20% | |
| Total Carbs | 38.22g | 86% | |
| Sugars | 1.37g | 37% | |
| Dietary Fiber | 1.42g | 38% | |
| Protein | 1.06g | 14% | |
| Vitamin C | 5.2mg | 59% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.4mg | 14% | |
| Calcium | 13mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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