Western Harvest Bounty Soup
By Yankee Magazine|Sep 30 2004|
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.
Yield
10 servings
Ingredients
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
Instructions
Place olive oil into a large soup pot, then onion and garlic. Using medium heat on the stove, stir and saut
Notes
Serve with flour, white, or yellow corn tortillas.
A good recipe to make in the summer and freeze for winter.
Delightful! Wonderfully mild flavor and everything blends together well. I browned and drained a pound of bulk turkey sausage and added it at the start of cooking, and added 2/3 cup of barley in the last 30 minute of cooking. Also added black and red pepper, curry, and oregano. Happy to have leftovers to enjoy again.