Vegan Black Bean, Butternut Squash, and Corn Soup (aka
Three Sisters Soup)
1 Tbsp olive oil
1 cup diced carrot
1 cup diced onion
2 garlic cloves, minced
2 cups peeled, seeded, diced butternut squash
2 cups fresh or frozen corn
1 1/2 cups cooked black beans (or 1 15oz can
black beans, drained and rinsed)
4 cups vegetable broth
Salt, about 3/4 tsp or to taste
1/2 tsp cumin (optional but encouraged)
Heat the olive
oil over medium heat in a medium-sized soup pot. Add the garlic, onions, and
carrot and sauté for about 10 minutes, until the onions are translucent and the
carrots have softened slightly. Stir occasionally to keep from sticking to the
pot.Add the beans, butternut squash, and corn, and sauté for another 2 or 3
minutes. Add the vegetable stock and raise the heat so that the soup comes to a
boil. Lower the heat to medium or medium-low and simmer about 10 minutes until
vegetables are tender.Add salt to taste and cumin (if using) and cook another
4-5 minutes. For a different texture, you can also puree some of the veggies in
the blender and then add them back to the soup pot. Serve warm! Enjoy by itself
or serve with cornbread or over rice, quinoa, or millet. - See more at:
http://www.inhabitots.com/how-to-make-a-hearty-and-healthy-vegan-bean-squash-and-corn-soup-aka-three-sisters-soup/dsc_0244/?extend=1#sthash.DouLGLLi.dpuf
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