NORENE GILLETZ’S BLACK BEAN AND CORN SOUP

Freezes Well, Soups & Sauces

Yields 6 to 8 servings, about 12 cups

4 cups (2 19-oz. cans) canned black beans, don’t drain
2 cups (1 14-oz. can) canned stewed tomatoes, don’t drain
3 cups tomato or vegetable juice
2 TBS. maple syrup or honey to taste
2 medium onions, chopped
2 green peppers, seeded and chopped
1 red pepper, seeded and chopped
2 cloves garlic (2 tsp. minced)
1 cup corn kernels, frozen or canned
1 tsp. chili powder, to taste
1/2 to 1 tsp. salt, to taste
1 tsp. freshly ground black pepper
1 TBS. olive oil

  1. Preheat the oven to 350 degrees. Spray a four to five-quart ovenproof casserole with cooking spray. Combine all the ingredients in the casserole and mix well. Another choice is to put all the ingredients into a six-quart slow cooker.
  2. Bake soup covered for about 1 hour, stirring occasionally. If the soup is too thick after baking, add a little more water. If using a slow cooker, cook for 6 to 8 hours on low, or 3 to 4 hours on high.
  3. Serve hot.

Keeps for four to five days in the refrigerator; reheats well. Freezes well for up to four months.