Hi Yall!
Zucchini recipes caught my attention with this thread in the newsletter!
I copied and pasted a recipe that I posted on Chow Time.
While watching a cooking contest on public tv,
I was interested in 3 sisters soup, that combines corn, beans, and squash,
recipe story said this is a Native American soup
that can use different varieties of these vegetables.
On the cooking contest, chef used butter nut squash
This recipe for 3 Sisters Soup uses zucchini!
Back to cooking contest for 3 Sisters Soup!
On the cooking show, the chef used butter nut squash cooked in boiling water.
The judges suggested roasting butter nut squash for extra flavor!
If I remember correctly, it was butter nut squash,
though I think other types of squash, like zucchini, can be used.
This is a recipe I found for Three Sisters Soup!
Three Sisters Soup!
EQUIPMENT
A large soup pot or Dutch oven
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)
1 tsp chipotle powder
1 tsp cumin
2 bay leaves
32 ounces chicken broth (vegetable broth can be used)
28 ounce can diced fire roasted tomatoes
salt and fresh cracked black pepper
1 jalapeño pepper, minced (leave out for less heat)
1 zucchini, diced (do not peel)
1 summer squash, diced (do not peel)
3 ears corn, kernels removed
2 cups cooked black-eyed peas
(can use other types of veggies and beans)
GARNISH (OPTIONAL)
fresh parsley
grated cheese such as Parmesan or Asiago
INSTRUCTIONS
Heat the oil in a large soup pot or Dutch oven and add the diced onion. Saute for five minutes, stirring often, until the onion starts to soften. Add the garlic and cook a minute or two longer.
sautéing onions and garlic
Add the potatoes, chipotle powder, cumin, and bay leaves to the pot and cook a couple of more minutes, stirring almost constantly.
sautéing vegetables for six sisters soup
Add the broth and tomatoes to the pot and bring to a simmer. Add the jalapeños, if using, at this point too. Bring to a boil.
adding broth and tomatoes to soup pot
Lower the heat and simmer just until the potatoes are just tender, about 8-12 minutes. You can cover the pot if you like, but make sure you're cooking at a simmer, not a full boil.
simmering broth for six sisters soup
Add the zucchini, summer squash, corn and beans, and bring the soup back to a bubble. Season with salt and black pepper to taste. Add more chipotle or cumin at this point if you like. Cover and let the soup simmer for just a few minutes. You just want to take the raw edge off your veggies. When they taste just barely tender, the soup is finished. Add water if your soup seems too thick.
adding corn, beans, and squash to six sisters soup
Serve the soup topped with fresh parsley, and a sprinkle of cheese, if you like.
Three Sisters Soup in a black bowl
NUTRITION
Calories: 162 kcal · Carbohydrates: 28 g · Protein: 7 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Sodium: 456 mg · Potassium: 805 mg · Fiber: 6 g · Sugar: 8 g · Vitamin A: 371 IU · Vitamin C: 27 mg · Calcium: 56 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Source:
https://theviewfromgreatisland...
Savor this souper soup!
