Three Sisters Soup

Three Sisters Soup is a comforting blend of squash, beans, and corn, representing the traditional agricultural trio of Native American culture. This hearty soup is not only flavorful but also packed with nutrients, making it a perfect Paleo lunch option.

Ingredients

• Butternut squash - 200 grams, peeled and diced
• Zucchini - 150 grams, diced
• Yellow corn (fresh or frozen) - 100 grams
• Black beans (cooked) - 100 grams
• Vegetable broth - 500 ml
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat olive oil in a medium pot over medium heat. Add chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Add diced butternut squash and zucchini to the pot, and cook for another 5 minutes, stirring occasionally.
3. Stir in the cumin and paprika, cooking for an additional minute until fragrant.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and add the corn and black beans.
5. Simmer the soup for about 15 minutes, or until the vegetables are tender.
6. Season with salt and black pepper to taste. Remove from heat.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, promoting healthy skin and immune function.
• High in fiber, aiding digestion and promoting a feeling of fullness.

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