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.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium

Tags

• healthy
• comfort food
• savory
• quick
• boil

Ingredients

• 1.5 tablespoon vegetable oil (or cooking oil of your choice)
• 0.75 cup carrot (diced)
• 1 cup onion (chopped)
• 4 clove garlic (minced)
• 2 cup squash (diced, fresh or frozen)
• 1.5 cup corn (fresh or frozen or a 15-oz can, drained and rinsed)
• 1.5 cup cooked beans (any type or a 15-oz can, low-sodium, drained and rinsed)
• 1 can diced tomatoes (low-sodium, 14.5 ounces or 2 cups diced fresh)
• 3 cup broth (any flavor, low-sodium)
• 1 teaspoon cumin
• 0.25 teaspoon black pepper

Instructions

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

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.

Nutrition (per serving)

• Calories: 123
• Protein: 4.6 g
• Carbohydrates: 20.4 g
• Fat: 3.7 g
• Fiber: 4.9 g
• Sodium: 130 mg
• Saturated Fat: 0.6 g
• Sugar: 6.9 g