Three Sisters Soup
Try making this easy, inexpensive Three Sisters Soup! The name “Three Sisters” refers to the corn, squash, & beans, which comes from the Haudenosaunee (Iroquois).
Recipe Source: FoodHero.org
- 1 1⁄2 Tablespoons vegetable oil
- 3 ⁄4 cup diced carrot
- 1 cup chopped onion
- 4 cloves garlic, minced or 1 teaspoon garlic powder
- 2 cups diced squash (summer or winter, fresh or frozen)
- 1 1⁄2 cups corn (fresh or frozen) or a 15-ounce can (drained and rinsed)
- 1 1⁄2 cups cooked beans (any type) or a 15-ounce can (drained and rinsed)
- 1 can (15 ounces) diced tomatoes or 2 cups diced fresh
- 3 1⁄2 cups low-sodium broth (any type)
- 1 teaspoon cumin
- 1 ⁄4 teaspoon pepper
- Wash hands with soap and water.
- Heat oil in a large pot on medium heat. Add carrot and onion and cook until onions begin to turn a little brown, about 8 to 10 minutes.
- Add garlic, squash, and corn and continue to stir for another 3 to 4 minutes.
- Add beans, tomatoes, broth, cumin and pepper.
- Allow soup to come to a boil, then turn the heat down to a simmer until all vegetables are tender to taste. This will take 15 to 30 minutes, depending on the vegetables used.
- Refrigerate leftovers within 2 hours.