The sun may be setting on summer, but with temperatures in the 80s, I'm not yet in the mood for hearty, day-long simmerings of this and that. Here is a soup that incorporates the last of one of summer's greatest treasures, pairs it with beautiful black beans, and layers in just enough spicy warmth to make it all interesting.
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<br />When you arrive at the instruction below to first make corn stock, please don't scream, well what's speedy about THAT?! at me. If you set it up in a slow cooker to simmer during the day while you're elsewhere, by the time you're back home and ready to put together a very quick dinner, the stock will be ready and waiting. Even better, you'll have enough of it that you can save and freeze some for another time when speed is of the essence.

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