34 Plant-based_Easy_Peasy_Cookbook_2021_En_Web_for_ePub-37
Plant-based Proteins Recipes Made Easy-Peasy!
Soups and Salads
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Ingredients
10 mL (2 tsp) vegetable oil
1 onion, diced
4 carrots, chopped
4 cloves garlic, minced
4 celery stalks, chopped
2 L (8 cups) vegetable broth
1 butternut squash, peeled and cubed
375 mL (1 1⁄2 cups) corn kernels, frozen
2 cans (2 x540 mL/19 oz) no salt added kidney beans, drained and rinsed
10 mL (2 tsp) dried thyme (or 60 mL/4 tbsp fresh)
5 mL (1 tsp) ground pepper
Instructions
1. Heat oil in a large saucepan. Add onions and sauté over medium heat, stirring often until golden, about 2 minutes.
2. Add carrot, garlic and celery and sauté for another 8 minutes, or until softened.
3. Add vegetable broth and bring to a boil.
4. Turn down heat and add cubed squash. Simmer, covered, for 8 minutes, stirring occasionally.
5. Add beans, corn, thyme and pepper. Stir and simmer another few minutes, until squash is soft with a fork.
Prep time: 10 minutes Cook time: 25 minutes
10
8 Servings
25
Corn, beans and squash make this a hearty soup to keep you warm on those cold nights.
Three Sisters soup (corn, bean and squash soup)
Recipe provided byCanada.ca/foodguide
37
Mix it up
Have a can of corn in the pantry? Use canned corn instead of frozen—make sure to drain and rinse it first.
Chef’s Tip
Want leftovers for lunches? Refrigerate for up to 2 to 3 days or freeze for up to 2 weeks.
