Soup/Three Sisters
| A: | 6t canola oil |
| 3/4C bell pepper (red and green), diced finely | |
| 1/2C onion, diced finely | |
| 5c garlic, sliced thinly | |
| 1/4C cilantro, chopped fine | |
| B: | 2t cumin, ground |
| 1T paprika | |
| 1t oregano | |
| 1/2t cayenne pepper | |
| C: | 3/4C hatch green chile, roasted and chopped |
| 2C black beans (dry), cooked | |
| 1# corn | |
| 2 bell pepper (red and green), diced medium | |
| 6C vegetable soup stock (can substitute chicken), salt as needed | |
| D: | 1 squash (butternut or equivalent), cubed medium |
| 1. | Saute (A) in heavy stockpot about 5 minutes until garlic starts to brown. Add (B) and saute for one minute more. |
| 2. | Add (C), bring to boil, and simmer 30 minutes. Add (D), return to boil, and simmer 20 more minutes. Serve. |
Servings: 8