Cooked - Three Sisters Soup (corn, Bean And Squash) - New Recipe

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Three Sisters Soup (corn, Bean And Squash)

1.0

10 mL (2 tsp) vegetable oil

1 onion, diced

4 carrots, chopped

4 cloves garlic , minced

4 stalks celery, chopped

2 L (8 cups) vegetable broth

1 butternut squash, peeled and cubed

375 mL (1 ½ cups) frozen corn

2 cans (2 x 540 mL/19 oz) no salt added kidney beans, drained and rinsed

10 mL (2 tsp) dried thyme (or 60 mL/4 tbsp fresh)

5 mL (1 tsp) ground pepper

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Heat oil in a large saucepan. Add onion and sauté over medium heat, stirring often until golden, about 2 minutes.
Add carrots, garlic and celery and sauté for another 8 minutes, or until softened.
Add vegetable broth and bring to a boil.
Turn down heat and add cubed squash. Simmer, covered, for 8 minutes, stirring occasionally.
Add beans, corn, thyme and pepper. Stir and simmer another few minutes, until squash is soft with a fork.

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