Description
Corn, beans, and squash are full of healthy fiber, protein, vitamins, and minerals - and when combined together become this delicious Three Sisters Stew.
Ingredients
Scale
- 1 red onion, diced small
- 2-3 cloves garlic, minced
- 1 tsp oregano
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 can diced green chiles (7 oz)
- 1 cup yukon gold potatoes, diced evenly
- 2 cups butternut squash, diced evenly
- 2 cups vegetable broth, low-sodium
- 1 can kidney beans, 15 oz, drained and rinsed
- 1 can corn, 15 oz, drained and rinsed
- 1 can diced tomatoes, 15oz, I like fire-roasted
- 2 cups of water
- salt and pepper to taste
- small handful fresh parsley or cilantro (optional)
Instructions
- Drain and rinse the beans and corn
- Dice the onion and add it to a large soup pot or dutch oven
- Simmer onion over med-low heat until softened
- Add minced garlic and stir until fragrant - about 30 sec
- Add diced chile and stir to combine
- Add diced potatoes and stir to combine - add water or broth if needed
- Peel squash and dice into the same sized cubes you used for the potatoes
- Stir squash into the stew and add the broth
- Add the drained corn and beans and stir
- Add the tomatoes and stir
- Add 2 cups of water and mix well
- Bring to a low boil, then cover and reduce heat to simmer
- Simmer for 30-45 min or until vegetables are tender
- Season with salt and pepper to taste
- Add a small handful of parsley or cilantro for garnish