Three Sisters soup (corn, bean and squash soup)

Yields8 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

10 ml vegetable oil

1 onion, diced

4 carrots, chopped

4 cloves garlic, minced

4 celery stalks, chopped

8 vegetable broth

1 butternut squash, peeled and cubed

375 ml corn kernels, frozen

2 (2 x540 mL/19 oz) no salt added kidney beans, drained and rinsed

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

5 ml ground pepper

Heat oil in a large saucepan. Add onions and sauté over medium heat, stirring often until golden, about 2 minutes.

Add carrot, 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.

Nutrition Facts

8 servings

Serving size