FRIJE

Name: Three Sisters Soup (corn, beans, and squash)
Prep time: 20 min
Cook time: 25 min
Yield: 8 servings
Ingredients: 1 butternut squash; 700 g of canned red bean; 500 g of frozen corn kernels; 4 carrot; 4 stalk of celery stalk; 1 onion; 4 garlic clove; 2 liter of vegetable broth; 2 teaspoon of olive oil; 2 teaspoon of dried thyme; 1 teaspoon of pepper

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Three Sisters Soup (corn, beans, and squash)

This delicious soup contains corn, squash, and beans. In some indigenous communities, these crops are called "the three sisters" because they help each other grow when planted side by side.

Vegetarian Soup Vegan

Course: Main course

Preparation time: 20 minutes

Cooking time: 25 minutes

Energy: 228 kcal / serving

Nutritional score:

Instructions

1. Peel and dice the squash. Slice the celery, onions, and carrots. Chop the garlic. Drain the red beans.
2. In a large pot, heat the olive oil. Add the onion and sauté over medium heat, stirring often, until golden, for a few minutes.
3. Add the carrots, garlic, and celery and sauté for another 8 minutes, or until tender.
4. Add the vegetable broth and bring to a boil.
5. Reduce the heat, add the squash cubes, and simmer covered for 8 minutes, stirring occasionally.
6. Add the beans, corn, thyme, and pepper. Stir and simmer for a few minutes, until the squash is fork-tender.