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.


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 saute 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.

Cooking & Recipes


10 servings

Preparation Method

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