The Adventures of Superwife

Okay, so the name sucks. “Cashew Carrot Ginger Apple Corn and Black Bean Soup” was really just too long, so I improvised, but I am open to suggestions. It’s hearty, creamy, spicy and seems like just the thing to warm up those chilly winter nights, especially here in Alaska! I’m sure you could also enjoy it in other states that have a temperature that drops below 40 degrees. Sorry, Arizona. I kind of just started tasting and throwing random stuff in here, and for once, it turned out in my favor. This is probably the best thing I’ve made off the cuff in a really long time!

2 tablespoons olive oil
1/2 sweet onion, chopped
1 vegetable bullion cube (I used Knorr)
About 1/2 box Pacific Natural Foods Cashew Carrot Ginger soup
2 cups frozen white corn
1 can black beans, drained and rinsed
1/3 natural apple sauce (not sweetened)
1/8 teaspoon ground nutmeg
1/4 teaspoon tumeric
sea salt and fresh ground pepper to taste

Thoroughly sautee onions in the olive oil with the bullion cube until cooked through, allowing to brown slightly. Add 1/4 cup of water if the onions start to stick. Add remaining ingredients and cook down until thickened (about 15-20 minutes on medium heat). So easy, right? MMMhm!