Western Harvest Bounty Soup

4.67 avg. rating (90% score) - 3 votes

Western Harvest Bounty Soup

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


  • 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

Additional Notes:

Serve with flour, white, or yellow corn tortillas.
  • Anonymous

    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.


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