Western Harvest Bounty Soup

Soups, Stews, Chowders Recipes

Yield: 10 servings

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 sauté for about 5 minutes. Add the rest of ingredients to pot. Bring to a slow boil.

Lower heat to simmer and cover pot. Simmer for about 1 hour.

Comments

Serve with flour, white, or yellow corn tortillas.

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