Three Sisters Soup
Prep time:
10 min
Cook time:
40 min
Yield:
6 servings
Serving Size:
1 1/2 cups
Ingredients
6 cups fat-free, low-sodium chicken or vegetable stock.
16 oz. canned, low-sodium yellow corn or hominy, drained & rinsed
16 oz. canned, low-sodium kidney beans, drained & rinsed
1 small onion, chopped
1 rib celery, chopped
15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
5 fresh sage leaves OR 1/2 tsp. dried sage
1/2 tsp. curry powder
Directions
- Bring chicken stock to a slow boil.
- Add corn/hominy, beans, onion, and celery. Boil for 10 minutes.
- Add sage leaves, curry, and pumpkin and simmer on medium-low heat for 20 minutes.
Ingredients
6 cups fat-free, low-sodium chicken or vegetable stock.
16 oz. canned, low-sodium yellow corn or hominy, drained & rinsed
16 oz. canned, low-sodium kidney beans, drained & rinsed
1 small onion, chopped
1 rib celery, chopped
15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
5 fresh sage leaves OR 1/2 tsp. dried sage
1/2 tsp. curry powder
Directions
Bring chicken stock to a slow boil.
Add corn/hominy, beans, onion, and celery. Boil for 10 minutes.
Add sage leaves, curry, and pumpkin and simmer on medium-low heat for 20 minutes.
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