Three Sisters Soup

1 1/2 tablespoons vegetable oil
3/4 cup diced carrot
1 cup chopped onion
4 cloves garlic
minced or 1 teaspoon garlic powder
2 cups diced summer or winter squash (fresh or frozen)
1 1/2 cups corn (fresh or frozen) or a 15-oz can (drained and rinsed)
1 1/2 cups cooked beans (any type) or a 15-oz can (low-sodium
drained and rinsed)
1 can (14.5 ounces) low-sodium diced tomatoes or 2 cups diced fresh
3 cups low-sodium broth (any type)
1 teaspoon cumin
1/4 teaspoon black pepper

Wash hands with soap and water.
Heat oil in a large pan on medium heat. Add carrot and onion and sauté until onions have begun to turn slightly brown, about 8 to 10 minutes.
Add garlic, squash, and corn and continue to stir for another 3 to 4 minutes.
Add beans, tomatoes, broth, cumin, and pepper.
Allow soup to come to a boil and then turn heat down to a simmer until all vegetables are tender to taste (15 to 30 minutes, depending on the vegetables used).

Food Hero
Oregon State University Cooperative Extension Service