Three Sisters Soup

November is Native American Heritage month. Corn, squash and beans are popular ingredients in indigenous dishes. This Three Sisters Soup combines these three hearty ingredients in a delicious soup that can easily be vegan. Plus, this recipe has a superfood kick, with FeelGood Fortified Turmeric. Try serving this traditional soup at your next Thanksgiving gathering.

Ingredients:

• 2 tablespoons olive oil
• 1/2 white or yellow onion, chopped
• 1 bay leaf
• 2 teaspoons thyme
• 4 cloves crushed garlic
• 1 teaspoons FeelGood Turmeric Powder
• 2 ribs celery, sliced
• 2 large carrots, sliced
• 32 ounce chicken or vegetable broth
• 3 yellow squashes, sliced
• 1 can hominy or corn
• 1 can beans (pinto, corn or kidney)
• Salt and pepper to taste

Instructions:

• Add oil, onion, bay leaf, thyme, garlic and turmeric to a large pot. Sauté for 4-5 minutes.
• Add in celery and carrots. Sauté for 10-15 minutes. 
• Add broth, yellow squash, hominy and beans to pot. Bring to a boil.
• Lower heat and let simmer for 10-15 minutes.
• Add salt and pepper to taste. Enjoy!