Three Sisters Soup Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 large onion, diced
1 stalk celery, diced
2 garlic cloves, minced
1/4 tsp dried oregano
1/4 tsp ground cumin
1 cup butternut squash, cubed
1 (16 oz) can black beans, rinsed and drained
1 (14 oz) can fire-roasted tomatoes
2 ears corn
3 cups chicken broth (or water)
1/4 tsp cayenne pepper
sea salt
fresh ground black pepper

Directions:

Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and celery. Cook together for 4-5 minutes, until the onions are shiny and translucent.
Stir in the oregano and cumin. Saute for 2 minutes.
Add the squash, beans and tomatoes. Cook for 5 minutes.
Break the ears of corn in half and add it to the pot.
Add 3 c of broth or water (or more if necessary). Simmer for 15 minutes.
Add salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	139.96 Kcal (586 kJ)
Calories from fat	36.78 Kcal
		% Daily Value*
Total Fat	4.09g	6%
Sodium	673.58mg	28%
Potassium	598.57mg	13%
Total Carbs	21.8g	7%
Sugars	4.11g	16%
Dietary Fiber	4.36g	17%
Protein	3.93g	8%
Vitamin C	26.6mg	44%
Vitamin A	0.4mg	12%
Iron	1.3mg	7%
Calcium	58.2mg	6%

Amount Per 100 g
Calories	42.51 Kcal (178 kJ)
Calories from fat	11.17 Kcal
		% Daily Value*
Total Fat	1.24g	6%
Sodium	204.59mg	28%
Potassium	181.81mg	13%
Total Carbs	6.62g	7%
Sugars	1.25g	16%
Dietary Fiber	1.32g	17%
Protein	1.19g	8%
Vitamin C	8.1mg	44%
Vitamin A	0.1mg	12%
Iron	0.4mg	7%
Calcium	17.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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