Three Sister Soup
frozen corn kernels
2 cup(s), (480 ml)
frozen cut green beans
2 cup(s), or fresh, (480 ml)
uncooked butternut squash
2 cup(s), peeled and cubed, (480 ml)
1½ cup(s), diced peeled, (360 ml)
reduced-sodium chicken broth
5 cup(s), (1,2 litre)
- In a large stock pot, combine corn, green beans, squash, and potatoes.
- Pour over chicken broth and set pan over high heat. Bring to a boil, reduce heat to low, partially cover and simmer 10 minutes, until vegetables are fork-tender.
- Remove from heat and season to taste with salt and black pepper.