Serves 8
123 cal · 50 min
Three Sisters Soup
Recipe GLPR0f10158f243a33
A hearty, vegetable-forward soup inspired by the traditional Native American "three sisters" growing method that pairs corn, beans, and squash. This nourishing dish combines tender garden vegetables with aromatic spices in a savory broth, creating a comforting meal that celebrates whole foods and seasonal produce.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 1/2 tablespoons vegetable oil
3/4 cup carrot, diced
1 cup onion, chopped
4 cloves garlic, minced
2 cups summer or winter squash, diced
1 1/2 cups corn, fresh or frozen
1 1/2 cups cooked beans, any type
1 can (14.5 oz) low-sodium diced tomatoes
3 cups low-sodium broth
1 teaspoon cumin
1/4 teaspoon black pepper
Directions
Wash your hands thoroughly with soap and water before beginning.
Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
Add the diced carrot and chopped onion to the hot oil. Sauté for 8 to 10 minutes, stirring occasionally, until the onion begins to turn golden brown at the edges.
Stir in the minced garlic, diced squash, and corn. Continue cooking for 3 to 4 minutes, stirring frequently, until fragrant.
Add the cooked beans, diced tomatoes (including their liquid), broth, cumin, and black pepper to the pot. Stir well to combine all ingredients.
Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to low and simmer for 15 to 30 minutes, stirring occasionally, until all vegetables are tender when pierced with a fork. Adjust seasonings to taste before serving.
