Three Sisters Soup

Updated:Apr 17,2014


 

Three Sisters Soup

Three Sisters Soup

Description

Native American

6 servings

About $1.80 per serving

6 cups fat-free, low sodium chicken stock or vegetable stock
1 16-ounce can low-sodium yellow corn or hominy, drained and rinsed
1 16-ounce can low-sodium kidney beans, drained and rinsed
1 small onion, chopped
1 celery rib, chopped
1 15-ounce can cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
5 fresh sage leaves, chopped (or ½ teaspoon dried)
½ tsp curry powder
 
  1. Bring chicken stock to a slow boil.
  2. Add corn/hominy, beans, onion and celery.Boil for 10 minutes.
  3. Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.
 
Per serving:
 
 
Calories145
Total Fat1.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat0.0 g
Monounsaturated Fat0.0 g
Cholesterol0 mg
Sodium87 mg
Carbohydrates28 g
Fiber10 g
Sugars0 g
Protein9 g
Potassium542 mg
Calcium58 mg


Leftover ingredients?  Use them in these recipes!
Celery
Black-eyed Pea, Corn and Rice Salad
Chicken and Green Bean Salad
Chicken Pot Pie
Chickpea Salad with Tomatoes and Cucumber
Crockpot Lean BBQ Beef with Homemade Sauce and Sweet Potato Salad
Mom’s Roasted Turkey with Butternut Squash and Asparagus
One-Pot Tuna Casserole with Green Beans and Almonds
Easy Chicken Salad
Slow Cooker Sauerbraten
Salmon Bake with Creamy Cucumber Sauce
Gazpacho


Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.