Three Sisters Soup
Leer en Español
Prep time:
15 minutes
Cook time:
34
Servings:
8 cups
Quick Tips
- Try This: Change the vegetables and beans based on what you have on hand. Instead of cumin, try 2 to 3 teaspoons of Italian seasoning or 1 Tablespoon of curry powder.
- Thanks to the Indigenous Peoples Workgroup of Oregon State University Extension Service for this recipe.
Three Sisters Soup
Leer en Español
Ingredients:
- 1 1/2 tablespoons vegetable oil
- 3/4 cup diced carrot
- 1 cup chopped onion
- 1 teaspoon garlic powder or 4 cloves minced garlic
- 2 cups diced summer or winter squash (fresh or frozen)
- 1 1/2 cups corn (fresh or frozen) or a 15-oz can (drained and rinsed)
- 1 1/2 cups cooked beans (any type) or a 15-oz 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
Directions:
1. Heat oil in a large pan on medium heat. Add carrot and onion and saute until onions have begun to turn slightly brown, approximately 8 to 10 minutes.
2. Add garlic, squash and corn and continue to stir for another 3 to 4 minutes.
3. Add beans, tomatoes, broth, cumin and pepper.
4. Allow soup to come to a boil and then turn heat down to a simmer until all vegetables are tender to taste (15 to 30 minutes, depending on the vegetables used).
Refrigerate leftovers within 2 hours.
Quick Tips
- Try This: Change the vegetables and beans based on what you have on hand. Instead of cumin, try 2 to 3 teaspoons of Italian seasoning or 1 Tablespoon of curry powder.
- Thanks to the Indigenous Peoples Workgroup of Oregon State University Extension Service for this recipe.
Prep time:
15 minutes
Cook time:
34
Servings:
8 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
