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

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

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