Three Soul Sisters Soup

Recipe Ingredients

1 cup	62g / 2.2oz	Diced onion
1 tablespoon	15ml	Olive oil
1/2 cup	55g / 1.9oz	Diced celery
1/2 cup	31g / 1.1oz	Thinly-sliced green onion
1/2 cup	73g / 2.6oz	Diced seeded red pepper
1/2 cup	73g / 2.6oz	Zucchini - diced
3 cups	187g / 6.6oz	Cubed peeled seeded acorn squash
		= (or other winter squash)
1 1/2 cups	355ml	Cubed red skin potatoes
1 tablespoon	15ml	Minced garlic
1 1/2 teaspoons	7.5ml	Minced ginger
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Dried basil
1/2 teaspoon	2.5ml	Dried oregano
		= (preferably Mexican oregano)
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Ground pasilla chiles
		= (or chili powder)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 cups	711ml	Water
		= (or vegetable stock)
1/2 cup	31g / 1.1oz	Cut corn
2 tablespoons	30ml	Freshly-chopped parsley
2 tablespoons	30ml	Cornstarch or arrowroot
1/3 cup	78ml	Cold water
1 cup	160g / 5.6oz	Cooked red beans
		= (or other beans of choice)

Recipe Instructions

In a medium pot, saute the onion in the olive oil for 2 minutes. Add the celery, green onion, red pepper, and zucchini, and saute an additional 5 minutes to soften the vegetables.

Add the acorn squash, red skin potatoes, garlic, ginger, salt, basil, oregano, thyme, ground pasilla, and black pepper, stir well to combine, and saute the mixture an additional 3 minutes.

Add the water, corn, and parsley, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 30 minutes or until the vegetables are soft.

In a small bowl, place the cornstarch, pour the cold water over the top, and stir until smooth. Add the cornstarch mixture to the simmering soup, stir well, and continue to cook the soup over low heat until thickened. Add the red beans and stir well to combine. Taste and adjust seasonings, as needed.

This recipe yields 2 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

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