The Three Sisters Soup recipe is a traditional Native American recipe from the Iroquois nation. The term refers to the 3 main crops of tribes: corn, squash and beans. These three crops were traditionally planted close to one another, and like sisters, helped each other grow.
The Three Sisters Soup recipe is a traditional Native American recipe from the Iroquois nation. The term refers to the 3 main crops of tribes: corn, squash and beans. These three crops were traditionally planted close to one another, and like sisters, helped each other grow.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 3/4 to 1 cup dried pinto (or other) beans soaked overnight in 4 cups water
- 1 acorn squash
- 1 to 2 tbsp butter or olive oil
- 1 onion diced
- pinch sea salt
- 1 large Carrot diced (approx 1 cup's worth)
- 3 to 4 cloves Garlic minced
- 1 rib celery diced
- 3 to 4 cups vegetable stock
- 1 cup corn off the cob or frozen
- 1 tsp dried or 2 tbsp fresh thyme
- sea salt + freshly ground black pepper to taste
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Ingredients
Servings: servings
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Instructions
- Drain and rinse soaked beans. Put them in a pot and cover with water by an inch. Bring to a boil and simmer for about 45 minutes or until tender but not mushy. Add more water if necessary.
- While beans are cooking, cut squash in half and scoop out seeds. Bake squash halves, cut side up, in a 375-degree oven for about 45 minutes, or until tender.
- Heat butter or oil in a large saucepan. Add onions and a pinch of salt and sauté over medium heat, stirring often, until golden, about 10 minutes.
- Source: https://www.motherearthliving.com/cooking-methods/soups-on-three-sisters-soup
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