Soup of the week: Old Goat Salsa Soup

Salsa has become a great staple in my pantry! Yes the usual great for a quick dip, but it is a perfect base for many dishes that call for onion, peppers, tomatoes, spices etc. We are lucky to have this convenience food available from Old Goats farm!
In the winter I always cook dried beans, wheat berries and a few other things to have on hand to make a meal quickly during the week. You could easily add in your choice of chopped meat to this soup, but I like the meatiness of the beans, the sweetness from the zucchini, carrots and corn which gets rounded out nicely with the heat of Spikes Hot Salsa (you can use Violets if you like it more mild).

2 c dried black beans (or a combo of black and red kidney)*
olive oil
1 tbsp dried oregano
1 tbsp cumin
s/p
2 the Farm shallots, peeled and cut in half
1 jar of Old Goats Spike hot Salsa
2 c shredded carrots (note** you can shred and freeze carrots for later use)
2 c shredded zucchini (you know when you bought extra from The Farm, and froze it)
2 c corn kernels
4 c veggie stock (preferably your own)
3 c water

*Soak beans overnight. Drain and cover by 2" inches with cold water. Bring to boil, reduce to a simmer. Place a lid on the pan askew and simmer for 45-60 minutes or until tender. Drain, and cool. Set aside until needed. Beans will keep in the frig for about 5-7 days. Don't forget that you can also freeze the beans, just put in zip lock bag, take all the air out and freeze.

In large pot cover the bottom with olive oil. Heat oil over med/high heat then add in beans, cumin and oregano. Season with salt and pepper. Saute until the beans just start to crisp slightly. Add in salsa, corn, carrots, zucchini, shallots, stock and water. Stir to combine, bring to a boil then reduce heat to a simmer. Cover askew and cook for 30-45 minutes.