Three Sisters Soup

• ½ pound dried pinto beans
• 6 cups lowfat chicken broth
• 1 clove minced garlic
• ½ cup chopped onion
• ½ cup chopped tomatoes
• ¼ cup chopped celery
• 1 each mild Chile pepper seeded & diced
• ½ diced peeled potatoes
• ½ cup thinly sliced yellow squash
• ½ cup kernels
• 1 Tbsp chopped cilantro
• ½ tsp dried oregano

Soak beans overnight in cold water or boil for a few minutes and then let stand for one hour. Rinse and drain the beans.
Note: you can use any type of beans here. Place them in a large soup pot. Add broth and garlic and simmer for 30 minutes, stirring occasionally.

Add onions, tomatoes, carrots, celery, Chile, potatoes, squash and corn. Simmer for another half hour. Add cilantro and oregano and remove from stove. Stir and serve immediately. Optional garnish: a wedge of lime to squeeze over the soup before eating. This soup goes well with a salad or platter of raw veggie sticks.

Makes 6 servings. Serving size: 1½ cups 
 
--------------------------------------------------------------------------------

Nutritional analysis per serving: 

Calories 210
Calories from Fat 20
Saturated Fat 0g
Total Fat 2g
Cholesterol 0mg
Sodium  190mg
Total Carbohydrate 32g
Dietary Fiber 8g
Protein 15g
 
Exchanges: 2 bread, ½ veg, ½ meat
Source: Communicating Food for Health