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Lamb, Summer Squash, Black Bean, and Corn Soup

Blossom Lady
Mar 23, 2024 03:55 AM
Lamb, Summer Squash, Black Bean, and Corn Soup

This Lamb, Summer Squash, Black Bean, and Corn Soup is a hearty bowl of comfort.

This soup is a take on mutton and three sisters soup, a delicious blend of vegetables native to the Americas, traditionally corn, beans, and either winter or summer squash. The vegetables are grown together to support and nourish each other.

Ingredients:
  • 2 tablespoons corn or olive oil
  • 1 yellow onion, roughly chopped
  • 3 cloves garlic, peeled and chopped
  • 1 pound lamb shoulder meat or loin (more tender), cut into 1-inch chunks (or pre-cut lamb stew meat)
  • 3 cups water
  • 3 teaspoons vegetable soup base, such as Better Than Bouillon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground black pepper
  • 1 15 ounce can fire roasted diced tomatoes
  • Corn kernels, stripped from two ears of fresh corn
  • 1 15 ounce can black beans, rinsed and drained
  • 2 medium zucchini, ends cut off, halved and cut into 1 inch chunks.
  • 1 medium summer squash, ends cut off, halved and cut into 1 inch chunks.
  • Salt to taste

Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
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