Three Sisters Soup

THE SHUL

eMeal Recipe Collection

Recipe Category:  

1.                 Appetizers
2.                 Vegetable & Side Dishes
3.                    Soups & Salads
4.                 Main Dishes
5.                 Jewish Holiday
6.                 Desserts & Beverages
7.                 Vegan
8.                 Gluten Free

Recipe Type:     Parve       Dairy       Meat      Pesach


Name of Recipe: Three Sisters Soup

Ingredients:
1 Tbls. olive oil
1 large onion, cut into 1/4-inch dice
1 stalk celery, halved lengthwise and cut into 1/4-inch dice
1/2 tsp. italian seasoning
1 tsp. garlic powder
1/4 tsp. ground cumin
2 Cups frozen butternut squash cubes
1(15oz.) can kidney beans
1 cup corn niblits
2 cups canned curshed tomatoes
3 cups water
1/2 cup frozen shelled edamame
1/4 tsp. cayenne pepper
fine sea salt
freshly ground black pepper

Directions: 
Heart the olive oil in a large soup pot over medium heat.  Add the onion and celery.  Cook together for 4-5 minutes, until shiny and translucent. Make sure not to get any color on the onion, if it starts to brown, lower the heat.

In a small bowl mix the italian seasoning, garlic powder, and cumin.  Stir and add to the onions. Saute for 2 minutes to toast the spices.

Add the butternut squash, beans, corn and tomatoes.  Cook for 5 minutes.  Add 3 cups water, or more if needed to cover the vegetables.  Add the edamame and cayenne and simmer for 15 minutes.  Season with salt and pepper to taste.