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.

• 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