Three Sisters Soup By Chef Rick Powless
VEGAN, GLUTEN-FREE, DAIRY-FREE
Ingredients:
- 2 Tbsp Olive oil
- 1 Medium yellow onion, peeled and diced
- 2 cloves garlic, minced
- 1 lb red potatoes, diced (no need to peel)
- 2 cups green beans, cut into ½ inch pieces
- 2 cups squash, small diced
- 2 cups kernel corn
- 1 zucchini, small diced (no need to peel)
- 3-4 litres Vegetable stock (may need more or less, depending on the amount of liquid to ingredients you desire per bowl of soup)
Method:
Heat the oil in a large soup pot and add the diced onion. Sauté for about 5 minutes, stirring often, until the onion softens. Add the garlic and continue cooking approximately 1 minute longer.
Add the potatoes to the pot and continue cooking for 1-2 minutes, stirring constantly
Add the broth and bring to a boil. Lower the heat to a simmer.
Continue cooking until the potatoes become tender, approximately 8-12 minutes.
Add the corn, beans, squash, zucchini. Bring the soup back up to a rolling simmer.
When the fork and squash are fork tender, soup is ready to serve.
