Three Sisters Soup

Three Sisters Soup is a nourishing, hearty dish that celebrates the traditional Native American trio of corn, beans, and squash. This Paleo version highlights the natural flavors of these ingredients, creating a wholesome and satisfying meal.

Ingredients

• Zucchini - 1 medium, diced
• Yellow squash - 1 medium, diced
• Corn (fresh or frozen) - 1 cup
• Black beans (cooked or canned) - 1 cup, rinsed and drained
• Vegetable broth (low sodium) - 500 ml
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Cilantro - 2 tablespoons, chopped
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic, sauté until onion is translucent (about 5 minutes).
3. Stir in diced zucchini and yellow squash, cooking for another 5-7 minutes until slightly softened.
4. Add the corn, black beans, and vegetable broth to the pot.
5. Season with cumin, paprika, salt, and black pepper, then bring the mixture to a boil.
6. Reduce heat and let it simmer for 15 minutes, allowing the flavors to meld.
7. Stir in chopped cilantro just before serving.
8. Taste and adjust seasoning if necessary before serving hot.

Nutrition

• Calories: 240
• Protein: 10 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.
• Contains plant-based protein from beans.
• Low in saturated fat, supporting heart health.

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