Three Sisters Soup

Yield 6

Pillar of Nutrition Eat the Rainbow, Lean on Protein

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Three Sisters Soup

The three sisters of corn, beans and squash come together in this delicious soup.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, peeled and chopped
• 2 cloves of garlic, minced
• 4 cups chicken stock
• 1 medium yellow squash or zucchini, diced
• 1 (15 oz) can pinto beans, drained
• 1 (15 oz) can black beans, drained
• 1 (14.5 oz) can diced tomatoes
• 2 cups frozen corn kernels
• 1 (4 oz) can roasted green chiles, diced
• 1 teaspoon ground cumin
• ½ teaspoon oregano
• ½ teaspoon salt
• ½ bunch cilantro, coarsely chopped

Directions

1. Heat the oil over medium heat in a large soup pot until it shimmers.
2. Add the onion and saute until softened and starting to turn golden, about 4-6 minutes.
3. Add the garlic and stir until fragrant.
4. Add the stock and squash and bring to a boil.
5. Reduce heat to medium low and simmer until squash has softened, about 3 minutes.
6. Add the rest of the ingredients, except the cilantro.
7. Cook uncovered for about 10 minutes to blend flavors. Taste and adjust seasoning.
8. Serve in bowls topped with a sprinkle of cilantro.

Notes

Substitution and variations

• Try turkey stock instead of chicken.
• Use all black or all pinto beans
• Try fresh corn and tomatoes when in season
• Add a dollop of yogurt on top for a creamy element

Something to Chew On

• What does the “three sisters” mean to indigenous cultures?
• Can you describe a garden layout that includes the “three sisters”?
• How does the flavor of roasted green chiles compare to bell pepper?
• What does “adjust seasoning” mean?