Vegetable Soups
3 Sisters Soup: Corn, Pumpkin and Bean
Ingredients
- 2 pounds whole pumpkin (or other winter squash)
- 1 onion, chopped
- 2 cups chicken or vegetable stock
- 1 tablespoon mild chili powder
- 1 cup white beans, cooked
- 1 cup frozen lima beans
- 1 cup brown rice, barley, or other cooked grain
- 1 cup fresh or frozen corn kernels
- ½ cup red bell pepper, chopped (optional)
- Salt and pepper to taste
Directions
- Prepare pumpkin: Puncture pumpkin's skin with a knife or fork in several places and place in microwave for 3 to 6 minutes, until it is soft enough to cut in half. Cut in half and cool, if necessary, before scraping out seeds.
- Bring 1/4 cup of stock to a boil and add onions. Cook for 5 - 10 minutes.
- Stir in the rest of stock, the seasonings and white beans. Simmer gently until the pumpkin is ready.
- Scoop the soft pumpkin flesh out of the shell and stir into the soup.
- Add lima beans, corn and grains and simmer 10 minutes or until beans and corn are tender.
