Vegan Three Sisters Soup: This Defrosted Failure Got a Revamp

I made this soup last year and froze it despite its being an utter failure with the intent of coming back to it and making it palatable. I didn't think it was salvageable, but it came out very good.
First, if you're going to use dried beans not canned beans, soak them overnight, drain them, and go through them to make sure you don't have any unwanted surprises in the beans. You only need about two cups, so it shouldn't be a huge deal. Next, cut up two carrots and a butternut squash; set aside. Boil your beans in vegetable stock for two or three hours, add some frozen or canned corn, and your butternut squash. Simmer this for thirty-five minutes or until the squash is barely tender. Add your carrot, season to taste with salt and pepper, and simmer until the carrot and squash are tender. Needless to say, this recipe was pretty bland. What I did to change it was added more salt, since I didn't add enough, added Italian seasoning, and added some Tobasco to it. One thing for the vegans in the audience, read the ingredient labels. Some hot sauces add chicken stock, and that kind of ruins the point of making a vegan soup.
Will and I really liked it. The squash fell apart and incorporated into the broth, which gave a velvety texture that was missing in the soup before. The Tobasco gave a nice zip that was absent and lifted the flavor of the soup drastically.