Three Sisters Soup | Illinois Extension | UIUC

Ingredients

• 1 ½ Tablespoons vegetable oil
• ¾ cup diced carrots
• 1 cup chopped onion
• 4 cloves garlic
• minced (or can use 1 teaspoon garlic powder)
• 2 cups diced squash (fresh or frozen)
• 1 ½ cups corn (fresh or frozen) or a 15-ounce can (drained and rinsed)
• 1 ½ cups cooked beans (any type) or a 15-ounce can (drained and rinsed)
• 1 can (15 ounces) low sodium diced tomatoes or 2 cups fresh
• 3 ½ cups low sodium broth (any type)
• 1 teaspoon cumin
• ¼ teaspoon black pepper