I always like to make homemade soups throughout the seasons. I recently created this soup, using the three sisters of corn, beans and squash. This can be enjoyed during the cooler months of autumn and winter.
2 tablespoons virgin olive oil
1 medium onion, diced
3 to 4 garlic cloves, minced
8 cups water
11/2 cups cooked black beans
1 large carrot, quartered and sliced
1 cup sweet white corn kernels, fresh or frozen
1 red or green pepper, seeded and chopped
1 20-ounce can diced tomatoes, no salt
1 medium zucchini squash, peeled, quartered and diced
1 medium summer squash, peeled, quartered and diced
2 tablespoons low-salt soy sauce
1 tablespoon dried basil
1 teaspoon dried dill
Place olive oil into a large soup pot, then onion and garlic. Using medium heat on the stove, stir and saut
Serve with flour, white, or yellow corn tortillas.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.