I leaned over her bed, late at night, placing a gentle kiss on her cheek. As I did, one of my tears fell onto her face, falling down into her wild and curly hair.

I love this girl so, so much I feel my heart physically swelling at the sight of her, but I don’t get her and I don’t know how to get her.

She could easily be described as sweet and kind… but that sweet demeanor can turn on a dime. One moment happy, cuddly and cheerful… the next in a fit of emotion about something small, like the taste of her toothpaste. Even if it the culprit of the fit seems trivial, her pain over it is obvious. She feels so deeply, so loudly, every emotion she has. Whether happy or sad, she feels in extremes….

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I am just posting my Soup-A-Palooza soup recipe over here so that the actual giveaway post isn’t super long. As I said on that post, this is a delicious, hearty, full of flavor soup that is sure to warm you up when it is cold outside. I simply made a couple of adaptations from the original recipe on Tabasco.com and I loved the result!

Remember to enter your soup in our Soup-A-Palooza roundup. There are some great prizes available and you can be entered simply by sharing 1 or 2 of your favorite soup recipes with us!

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Roasted Corn and Black Bean Soup

Roasted Corn and Black Bean Soup Recipe (adapted from Tabasco.com)

Author Dine & Dish

Ingredients

• 2 15.25 ounce cans of whole kernel sweet corn drained
• 2 15 ounce cans of Bush's Black Beans drained
• 1 tablespoon olive oil
• 1 small yellow red or green bell pepper, seeded and diced
• 1 small onion diced
• 1 small carrot diced
• 2 cloves garlic minced
• 1 teaspoon chili powder
• 2 13 3/4 - ounce cans chicken broth
• 2 tablespoons TABASCO® Original Red
• 1/2 cup half-and-half
• 1/4 teaspoon salt

Instructions

• Cook corn in a large, cast iron skillet over high heat 5 minutes or until brown in spots, stirring occasionally. Remove corn to bowl.
• Heat oil in same skillet over medium heat. Add bell pepper, onion, carrot, and garlic; cook 5 minutes, stirring occasionally. Stir in chili powder; cook 1 minute. Stir in chicken broth, TABASCO® Original Red, black beans and corn. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes. Stir in half-and-half and salt; heat through.

The post Roasted Corn and Black Bean Soup – Soup-A-Palooza appeared first on Dine and Dish.