Three Sisters Soup
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!
- 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 leaves OR
- 1/2 tsp. dried sage
- 1/2 tsp. curry powder
Tip: Click on step to mark as complete.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
|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|
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