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Squash, Green Bean and Corn Soup

This recipe will be a hit with your family! It has enough spice for flavor, but not so much that it turns off the younger kids.

Squash Green Bean and Corn Soup

Recipe Source: Modified from a FirstNations.org Recipe


  • ½ lbs. lean pork or beef
  • 10 oz. bag frozen corn (or fresh/canned equivalent)
  • 10 oz. bag frozen green beans (or fresh/canned equivalent)
  • 4 cups diced squash (any except acorn)
  • 4 cups water
  • 4 cups low-sodium broth or cooking stock
  • (Optional) seasonings or fresh herbs


  1. Trim all visible fat from meat and cut into cubes about ½ square and add to large pot.
  2. Cover meat with water and broth.
  3. Add seasonings and simmer about 30 minutes.
  4. Add squash and corn; cook about 15-20 minutes longer. If using zucchini or summer squash, cook only about 10 minutes.
Serving Size: 1 cup
Total Fat3 g
Saturated Fat1 g
Cholesterol22 mg
Sodium60 mg
Total Carbohydrate38 g
Dietary Fiber21 g
Total Sugars3 g
Added Sugars included0 g
Protein11 g
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