Three Sisters Soup

A true comfort recipe to warm you up year-round. Make it your own by using any vegetables or beans that you have on hand.

Yield

8 Servings

Serving size

1/8 of recipe

Rating

3.70 of 5 (10 ratings)

Food groups

• Vegetables: 1 cups

Ingredients

• 1 1/2 tablespoons vegetable oil (or cooking oil of your choice)
• 3/4 cup carrot (diced)
• 1 cup onion (chopped)
• 4 cloves garlic (minced or 1 teaspoon garlic powder)
• 2 cups summer or winter squash (diced - 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 (low-sodium, drained and rinsed))
• 1 can low-sodium diced tomatoes (14.5 ounces or 2 cups diced fresh)
• 3 cups any flavor broth (low-sodium)
• 1 teaspoon cumin
• 1/4 teaspoon black pepper

Directions

1. Wash hands with soap and water.
2. Heat oil in a large pan on medium heat.
3. Add carrot and onion and sauté until onions have begun to turn slightly brown, about 8 to 10 minutes.
4. Add garlic, squash, and corn and continue to stir for another 3 to 4 minutes.
5. Add beans, tomatoes, broth, cumin, and pepper.
6. 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).

Nutrition per serving

Notes

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.

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• Mango Cucumber Soup
• Confetti Bean Salsa
• Caribbean Bean Salad
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• Cabbage Roll Casserole
• 3-Can Chili
• Squash Soup
• Italian Bean Soup

Source

Recipe by: Food Hero — Oregon State University Cooperative Extension Service

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/three-sisters-soup. Federal works are public domain in the United States.