3 Sisters Soup: Corn, Pumpkin and Bean Recipe
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 This recipe for 3 Sisters Soup: Corn, Pumpkin and Bean is from Cook Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
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
1/2 cup red or yellow bell pepper, chopped (optional)
Salt and pepper to taste
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Directions: |
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 (bell peppers) if desired and grains and simmer 10 minutes or until beans and corn are tender. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Make this hearty winter squash soup and serve with a warm loaf of crusty bread for a simple, tasty stick-to-your-ribs meal.
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