Carp Farmers' Market

Three Sisters Soup

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.

CourseSide Dish
CuisineTraditional
Featured IngredientBeans, Corn, Squash

Servings

4servings

Servings

4servings

Ingredients

3/4 to 1 cup dried pinto (or other) beanssoaked overnight in 4 cups water
1 acorn squash
1 to 2tbsp butter or olive oil
1 oniondiced
pinch sea salt
1large Carrotdiced (approx 1 cup’s worth)
3 to 4cloves Garlicminced
1rib celerydiced
3 to 4cups vegetable stock
1cup corn off the cobor frozen
1tsp dried or 2 tbsp fresh thyme
sea salt + freshly ground black pepperto taste

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