Three Sisters Soup

45 min · Serves 8

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 22.2 mlvegetable oil
• ¾ cupdiced carrot
• 1 cupchopped onion
• 4garlic
• 2 cupsdiced summer or winter squash
• 1½ cupscorn
• 1½ cupscooked beans
• 1 canlow-sodium diced tomatoes
• 3 cupslow-sodium broth
• 4.9 mlcumin
• 1.2 mlblack pepper

How to cook it

1. Warm the cooking oil in a large pot set over medium heat.
2. Toss in the carrot and onion, sautéing for 8 to 10 minutes until the onion starts to turn lightly golden.
3. Stir in the minced garlic, diced squash, and corn, cooking for another 3 to 4 minutes.
4. Pour in the diced tomatoes and broth, then add the cooked beans, cumin, and black pepper.
5. Bring the liquid to a rolling boil, then lower the heat to a gentle simmer.
6. Cook uncovered for 15 to 30 minutes, or until all vegetables have reached your preferred tenderness.

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