Three Sisters Soup
- Bring chicken stock to a slow boil.
- Add corn/hominy, beans, onion and celery.Boil for 10 minutes.
- Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.
Leftover ingredients? Use them in these recipes!
- 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
- Slow Cooker Sauerbraten
- Salmon Bake with Creamy Cucumber Sauce
- Three Sister Soup
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 1.0 g
- Saturated Fat
- 0.0 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 2.0 g
- Monounsaturated Fat
- 2.5 g
- 0 mg
- 87 mg
- 542 mg
- 28 g
- 10 g
- 9 g
- 58 mg
Recipe copyright © 2015 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.
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