Three Sisters Soup

Name: Three Sisters Soup
Ingredients: 1 tablespoon olive oil; 1 large onion, diced; 1 stalk celery, diced; 2 garlic cloves, minced; 1/4 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1 cup butternut squash, cubed; 1 (16 ounce) can black beans, rinsed and drained; 1 (14 ounce) can fire-roasted tomatoes; 2 ears corn; 3 cups chicken broth (or water); 1/4 teaspoon cayenne pepper; sea salt; fresh ground black pepper

14 ingredients

6 steps

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 stalk celery, diced
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1 cup butternut squash, cubed
1 (16 ounce) can black beans, rinsed and drained
1 (14 ounce) can fire-roasted tomatoes
2 ears corn
3 cups chicken broth (or water)
1/4 teaspoon cayenne pepper
sea salt
fresh ground black pepper

Directions

1

Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and celery. Cook together for 4-5 minutes, until the onions are shiny and translucent.
2

Stir in the oregano and cumin. Saute for 2 minutes.
3

Add the squash, beans and tomatoes. Cook for 5 minutes.
4

Break the ears of corn in half and add it to the pot.
5

Add 3 c of broth or water (or more if necessary). Simmer for 15 minutes.
6

Add salt and pepper to taste.