Soup-er Easy Black Bean & Corn Soup

I don't know why I used to be intimidated by making soup. For some reason, I associated soup with fancy fare requiring too much skill - and too much time. Once I started dabbling in soups, I realized I couldn't have been more wrong. Now that the temperature in Maryland has dipped below 60, soups and stews are part of every week's menu for my family.

What's more, soup can be soup-er healthy, inexpensive, and fun to make with kids. Solomon and Celia love using an immersion blender to puree soup while it's still in the pot. If you have younger children, use a larger pot to prevent sputtering and spills. (By the way, immersion blenders are a handy kitchen tool and make a great holiday gift for the food lovers in your life. You can get a really decent one for under $30.) You can use a standing blender if you don't have an immersion blender, but I recommend putting one on your holiday list if you make a lot of soups.

Slow cookers are also useful for preparing soups well in advance (or keeping them warm) for those crazy winter sports/school activity nights where everyone wants to eat something fast and hot.

This black bean and corn soup is extremely flavorful and takes only 10 minutes to make! We like to serve it with homemade tortilla chips and sliced oranges. You can also spice it up with some hot pepper sauce, such as Tabasco, at the table.

Do you love fast weeknight soups? You might also like this Butternut Squash and Apple Soup from my friend Danielle Turner at Cooking Clarified or Quick & Easy Chinese Chicken Corn Soup from Jessica Lee Binder at Food Mayhem.

What are you favorite soups and stews to make in a hurry? Do you have an immersion blender or do you puree your soups in a standing blender? I'd love to hear from you!