Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.
This is actually a Native American recipe and the three "sisters" refer to corn, beans and squash!
Three Sisters Soup
Calories145 Per Serving
Protein9g Per Serving
Fiber10g Per Serving
Cost Per Serving$1.80
|Total Fat||1.0 g|
|Saturated Fat||0.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.0 g|
|Monounsaturated Fat||2.5 g|
|Total Carbohydrate||28 g|
|Dietary Fiber||10 g|
|Added Sugars||0 g|
6 cups fat-free, low-sodium chicken or vegetable stock
16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed
16 oz. canned, low-sodium kidney beans (drained, rinsed)
1 small onion (chopped)
1 rib celery (chopped)
15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
5 fresh sage leavesOR
1/2 tsp. dried sage
1/2 tsp. curry powder
Bring chicken stock to a slow boil.
Add corn/hominy, beans, onion and celery.Boil for 10 minutes.
Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.