Three Sisters Soup

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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!

Nutrition Facts

Three Sisters Soup

CaloriesCalories

145 Per Serving

ProteinProtein

9g Per Serving

FiberFiber

10g Per Serving

Cost Per ServingCost Per Serving

$1.80
×
Calories 145
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
Cholesterol 0 mg
Sodium 87 mg
Total Carbohydrate 28 g
Dietary Fiber 10 g
Sugars 5.9 g
Protein 9 g

Ingredients

Servings  6  

  • 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

Directions

Tip: Click on step to mark as complete.

  1. Bring chicken stock to a slow boil.
  2. Add corn/hominy, beans, onion and celery.Boil for 10 minutes.
  3. Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.

 

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!

Nutrition Facts

Three Sisters Soup

CaloriesCalories

145 Per Serving

ProteinProtein

9g Per Serving

FiberFiber

10g Per Serving

Cost Per ServingCost Per Serving

$1.80
×
Calories 145
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
Cholesterol 0 mg
Sodium 87 mg
Total Carbohydrate 28 g
Dietary Fiber 10 g
Sugars 5.9 g
Protein 9 g

Ingredients

Servings  6  

  • 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

Directions

Tip: Click on step to mark as complete.

  1. Bring chicken stock to a slow boil.
  2. Add corn/hominy, beans, onion and celery.Boil for 10 minutes.
  3. Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.