|Source||Bonnie DeWitt, Lane Road Library (2007)|
Heat oil in a soup pot. Add onion and garlic; sauté over medium heat until the onion is golden. Add corn kernels, tomatoes, squash, string beans, canned tomatoes and chilies. Add enough water or broth to make the mixture moist but not too soupy. Simmer gently, covered, for 20 minutes.
Add cilantro or parsley, then salt and pepper to taste. Simmer very gently for 5 to 10 minutes more, or until the corn kernels and squash are just tender. Serve in bowls topped with sour cream or yogurt if desired.