Three Sisters Soup
INGREDIENTS
1 tablespoon sunflower oil
1 large yellow onion, chopped
1 tablespoon Rosemary’s garlic
1 large green bell pepper, chopped
3 medium zucchini, diced
1 (28 ounce) can whole peeled or diced tomatoes
2 (15 ounce) cans dark red kidney beans, rinsed
2 (15 ounce) cans pinto beans, rinsed
1 ½ cups corn kernels
4 cups water
3 tablespoons Rosemary’s red chile powder
1 teaspoon kosher salt
½ teaspoon Rosemary’s oregano
¼ teaspoon Rosemary’s thyme
⅛ teaspoon Rosemary’s ground pepper
Flat-leaf parsley for garnish
DIRECTIONS
Step 1
Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until beginning to caramelize, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add bell pepper and cook, stirring occasionally, until slightly softened, about 2 minutes. Add zucchini and cook, stirring occasionally, until slightly softened, about 2 minutes more. Add tomatoes and their juice (if using whole tomatoes, break them up as you add them); cook, stirring occasionally, until the mixture returns to a simmer, about 4 minutes.
Step 2
Stir in kidney beans, pinto beans, corn and water. Bring to a boil over high heat. Reduce heat to a simmer. Stir in chile powder, salt, oregano, thyme and pepper. Cook, stirring occasionally, until the liquid is slightly reduced, about 20 minutes.
This recipe is easy to make, nutritious and delicious. It is often said that a healthy environment means a healthy culture. This soup is perfect for a cold winter day and wonderful as a hearty next day leftover.
RECIPE OF THE MONTH
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