Three Sisters Soup
Warm and comforting easy-to-make soup with squash, beans, and a savory broth.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Servings: 8
Ingredients
- 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-ouncecan (drained and rinsed)
- 1 1⁄2 cups cooked beans (any type) or a 15-ouncecan (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
- 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 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.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 94 |
| Total Fat | 3 g |
| Saturated Fat | .5 g |
| Cholesterol | 0 mg |
| Sodium | 22 mg |
| Total Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Total Sugars | 3 g |
| Added Sugars included | |
| Protein | 6 g |