navbar

Home      Fatfree FAQs    Discussion Board    Blog

 
  
All Recipes
  Hint: Use quotation marks around phrases

Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker

Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads

Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

Fatfree Vegan Recipes proudly endorses Vita-Mix 

 

This site hosted by:

Web Hosting By ICDSoft.com

Click here for 25% off your first year

 


Click to join Fatfree Vegan Recipes mailing list

 


Click to subscribe to Eat-2-Live Mailing List

   

 

printer friendly version

Three Sisters Soup

Three Sisters Soup

Recipe By : http://www.drmirkin.com
Serving Size : 6 

3 pounds winter squash (such as acorn or hubbard) or pie pumpkin
3 small onions -- chopped
3 cups bouillon
3 teaspoons mild chili powder
3 cans cannelini or other white beans -- (16-19 oz.) undrained
3 cups fresh or frozen lima beans
3 cups frozen corn kernels
3 tablespoons chopped chives or green onions for garnish
(optional)

Preheat oven to 400. Cover a cookie sheet with aluminum foil. Cut the winter squash in half, remove the seeds and lay it on the cookie sheet, cut sides down. Bake the squash for 30-45 minutes, or until the flesh is soft enough to scoop out with a spoon.

Meanwhile, bring 1/2 cup of the bouillon to a boil, add the onions and cook 5- 10 minutes. Stir in the rest of the bouillon, the Southwestern Spice Blend and the white beans. Simmer gently until the squash is ready. Scoop the soft squash flesh out of the shells and stir it into the soup. Mash the beans and squash slightly to thicken the soup. (You can puree it in a blender if you want a really smooth consistency.) Add the lima beans and simmer 10 minutes or until the beans are tender. Stir in the corn, ladle the soup into bowls and garnish each serving with chopped chives or green onions, if desired.

6-8 servings


fatfreevegan.com
See our privacy policy

 

Votes:1 Rating:Rating = 1-Yuck!

 

 
  Send us Feedback

Send us Feedback

2004-2009 Fatfree Vegan Recipes
Privacy policy