Three Sisters Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can squash, drained
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic and cook for 3-4 minutes, or until the onion is softened.
3. Add the tomatoes, beans, corn, squash, broth, oregano, cumin, chili powder, and paprika.
4. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
5. Season the soup with salt and pepper to taste.
6. Serve hot.

Interesting Facts

• The “three sisters” refers to the traditional Native American practice of planting corn, beans, and squash together, as they were believed to complement each other in the garden.
• This soup can be made with fresh or frozen vegetables and beans.
• This soup can also be made vegan by omitting the oil and using vegetable broth instead of chicken broth.