Traditional ingredients Corn Beans and Squash make this soup an authentic celebration of the origins of this land and our local food. According to Iroquois legend, corn, beans, and squash are three inseparable sisters who only grow and thrive together.  The beans, the giving sister, pull nitrogen from the air and bring it to the soil for the benefit of all three. As the beans grow through the tangle of squash vines and wind their way up the cornstalks into the sunlight, they hold the sisters close together.

Three Sister Soup

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Three Sister Soup

Print Recipe

• Course Main Course
• Cuisine vegetarian

Ingredients

• glug Kricklewood sunflower oil
• 4 large Onions
• 1 small acorn squash
• 1 small butternut squash
• 4 small delica, or fancy squash
• 2 med zucchinis
• 3 heads Garlic
• 2 lbs carrots chopped in disks
• 1 cup celery chopped, including leaves
• 3 cups corn kernels
• 1 cup white kidney beans (soaked overnight and boiled for 10 minutes)
• 2 cups green/yellow beans chopped
• 1 med pumpkin
• 1 tsp cumin seeds
• 2 teaspoons sea salt
• 1 tsp freshly cracked black pepper
• 1 bunch fresh sage
• 3 sprigs fresh thyme
• 1 cup Rainbow Swiss Chards chopped
• 1 cup arugula chopped
• 1 bunch baby onions whole

Servings:

Units:MetricUS Imperial

Ingredients glug Kricklewood sunflower oil 4 large Onions 1 small acorn squash 1 small butternut squash 4 small delica, or fancy squash 2 med zucchinis 3 heads Garlic 2 lbs carrots chopped in disks 1 cup celery chopped, including leaves 3 cups corn kernels 1 cup white kidney beans (soaked overnight and boiled for 10 minutes) 2 cups green/yellow beans chopped 1 med pumpkin 1 tsp cumin seeds 2 teaspoons sea salt 1 tsp freshly cracked black pepper 1 bunch fresh sage 3 sprigs fresh thyme 1 cup Rainbow Swiss Chards chopped 1 cup arugula chopped 1 bunch baby onions whole Servings: Units:MetricUS Imperial

Course Main Course Cuisine vegetarian

Instructions

1. Soak Beans the night before you want to make the soup, then on soup day boil 10-20 minutes.
2. Peel and Chop everything 2X the size you would like it to be in the finished soup. (not all squashes need to be peeled. Ask your farmer when buying, what he suggests.
3. Coat 3 of the 4 onions; all of the garlic; about 2/3 of the squash cubes; and both zucchini's in sunflower oil and roast slowly (300-350deg) for at least an hour maybe 2 depending on size...until golden brown.
4. Fry remaining onion in sunflower oil until golden brown; add cumin, fry a bit more.
5. Add water until your pot is 2/3 full.
6. Add: soaked boiled kidney beans (or other local variety), corn kernels, baby onions, green beans, all roasted vegetables, chopped Rainbow swiss chard, chopped arugula, chopped celery, carrot discs, the rest of the chopped squash, salt and pepper.
7. Tie sage and thyme with cotton twine and let simmer for at least 2hrs. Be generous with the size of your herb bunches.

Recipe Notes

The soup tastes better if it cooks longer, i will often cook it overnight. it makes your house smell WONDERFUL

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