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A vegetable soup featuring corn, squash, beans, and chiles — the four pillars of the milpa. This vegetarian, healthy soup celebrates fresh, traditional agriculture in a nourishing family bowl.
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 3–4 minutes until the onion turns translucent, adjusting heat to avoid browning.
Add the minced garlic and cook for 1 more minute, stirring constantly so the garlic doesn’t burn.
Stir in the diced tomatoes and cook for 4 minutes, allowing the juices to release and tomatoes to soften deeply.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce to a simmer.
Add the corn kernels, sliced zucchini, yellow squash, black beans, and roasted poblano strips. Simmer uncovered for 18–20 minutes, until the vegetables are tender but not falling apart.
Season with salt and black pepper. Taste and adjust seasoning as needed; simmer 2 more minutes to marry flavors.
Ladle the soup into bowls and garnish with fresh cilantro just before serving for a burst of aromatics.
