Three Sisters Summer Soup
Three Sisters Stew is a hearty traditional Native American staple. This Three Sisters Summer soup varies a bit using summer squash instead of the traditional winter squashes.
This filling soup satisfies the tummy and the eyes with a bounty of color and flavor.
Yields: 4 servings
Ingredients
- 3 green onions, chopped - separate whites and greens
- 1 red onion, chopped
- 2 red bell peppers, diced
- 1 Chili pepper, diced (more or less to taste)
- 2 chayote squash, diced
- 2 1/4 cup corn kernels, fresh or frozen
- 1 (14oz) can Kidney beans, rinsed and drained
- 1 (14 oz) can pinto beans, drained and rinsed
- 1 (14 oz) can diced tomatoes, drained
- 4 cups vegetable broth
- 2 tsp Cumin
- 2 tsp Coriander
- 1 tsp Paprika
- 1 tsp salt
Instructions
Microwave corn according to package directions (if frozen). If using fresh, microwave for about 5 minutes. Set aside.
While corn is cooking, spray a stock pot or large dutch oven with a bit of oil. Add white parts of green onions and saute for about a minute.
Add red onions, squash, and peppers. Saute for about 5 minutes.
Add in beans, tomatoes, salt and spices. Cover
Bring to a boil. Reduce heat and simmer till the vegetables are tender to your liking (about 10 minutes for my family).
Serve into bowls.
Top with corn and green onions.
- Preparation time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Nutrition
- Calories: 314
- Fat: 1 grams