Red Bean and Vegetable Soup

Locavore vegetable soup in February usually means root vegetables or squash, but it doesn't have to if you plan ahead and have some storage space. Last summer I froze heaps of local corn along with our own paste tomatoes and peppers, and those flavors and colors sure are welcome now. Because I was using good sweet corn as well as tomatoes that are sweeter than your typical commercially canned tomatoes, I added a splash of lemon juice at the end to temper the flavor. If you use more acidic tomatoes, you may not need it.

Olive oil

2 large onions, finely chopped

8-10 garlic cloves, minced

2 1/2 - 3 cups peeled chopped tomatoes (canned, or thawed if frozen)

1 1/2 cups corn kernels (frozen is fine)

3 cups chopped red peppers (frozen is fine)

4 cups cooked red beans

Chicken or vegetable stock

1 Tbsp dried parsley

2-3 tsp dried thyme

1/2 tsp paprika

Salt and pepper to taste

1 tsp lemon juice, or to taste (optional)

Heat a bit of olive oil in a soup pot, then add the onions and garlic and saute over medium high heat for 3-5 minutes, until translucent. Add the tomatoes, corn, peppers, and beans plus enough stock to generously cover. Simmer until the vegetables are tender, then add the parsley, time, paprika, salt and pepper, and lemon juice (if using). Taste and adjust seasonings as needed.

Serves about 6.