I will never forget the first time Chris and I made this soup. Shortly after we first met, we picked our farm share, after spending the day at a wine tasting.

We felt inspired by all of the fresh summer corn in our share, continued "tasting," and went to work. Needless to say, we awoke in the morning to find a lot of corn kernels on the kitchen floor. This soup best fresh, but can be frozen for up to 3 months.

What You'll Need:

2 c onion, minced

olive oil

1 sweet bell pepper, chopped

4 c veggie stock

1 potato, chopped

4 c corn kernels (best sliced right from the cob!

1 can black beans, rinsed and drained

2 tsp sea or Himilayan salt

pepper to taste

3/4 c grass fed half and half, or unsweetened milk of choice

Saute onion in large soup pot with olive oil until aromatic.

With an exception of the milk, add remaining ingredients. Bring to a boil, reduce to a simmer. Cover and cook until potatoes are tender, about 15 minutes.

Remove from heat, stir in milk. If you're feeling spicy, sprinkle with crushed red pepper and ENJOY! <3

Serves 4 as a main, 6 as a side.