I wasn't expecting much, but we found this soup delicious and easy to put together on a weeknight. I initially started making it vegan using Orrington Farms Vegan broth base, but as I was salting it at the end, I did throw in a splash of fish sauce. Will definitely make this again.

This s a fantastic harvest soup. I used fresh squash which cooked up very quickly. I also had canned corn on hand which also worked well. I also used some frozen poblano peppers we grew last summer. One add was a teaspoon of Mexican oregano. This is a keeper that we will make again. Thanks Milk Street!

I call it Three Sisters Soup because the recipe is from the Americas and contains the three sisters—beans, corn, and squash. It could use way more corn and squash, and even another can of beans. Maybe then it could turn into a stew. It’s very tasty—no complaints there. And we served it aside your Polenta with Charred Corn and Tallegio, though we left out the tallegio and folded the charred corn into the polenta rather than serving the corn “on top.” Altogether a most satisfying meal.