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three sisters soup !!!

Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.This is actually a Native American recipe and the three "sisters" refer to corn, beans and squash!
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Ingrédients
  

  • 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!)
  • 2 cups peeled and cubed butternut squash
  • 5 fresh sage leaves
  • 1/2 tsp. curry powder
  • 1 1/2 cups diced peeled potatoes
  • 2 tablespoons butter, melted
  • 1/4 tsp pepper

Instructions
 

  • Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil
  • Then reduce heat to low, and simmer until vegetables are soft, about 10 minutes.
  • add the butter, and other ingredients then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens.
  • Season with pepper, and serve. 
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