The weather turned chilly today, and all the hot peppers from the CSA have left me hankering for some Chili. So today I whipped up a pot of vegetarian Three Sisters Chili - named so because it includes corn, beans and squash (in this case zucchini or summer squash).
While most folks would use bell peppers, I can only eat a limited quantity of the Capsicum family without heartburn. So I added fresh fennel/anise instead as as part of the base and saved my peppers for the spice.
So not quite a soup this Sunday, but close.