Three Sisters Soup

Updated:Apr 17,2014


Three Sisters Soup

Three Sisters Soup


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:
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!
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One-Pot Tuna Casserole with Green Beans and Almonds
Easy Chicken Salad
Slow Cooker Sauerbraten
Salmon Bake with Creamy Cucumber Sauce

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