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Three Sisters Soup


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
1⁄4 teaspoon


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).

5. Refrigerate leftovers within 2 hours.

Three Sisters Soup Image
Prep time: 15 minutes
Cooking time: 30-45 minutes
Makes: 8 cups
Nutrition Facts: View Label
Last updated: 07/07/20

3 Comments for "Three Sisters Soup"

We made the Three Sisters Soup for dinner at a Women's Shelter and it was well received. The cooks found it easy to make and to freeze leftovers. They were impressed with the flavor that developed without adding extra salt!

Good opportunity to use plentiful zucchini from garden. Enjoyed the cumin with vegetables. Added cubed ham.

We made this recipe for a food bank tasting and it was very well received. Our tasters had all sorts of ideas for how they would make it their own with adjustments to seasonings, vegetables and beans. Definitely another FH hit!