This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks.
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Units: US | Metric
- 2 tablespoons olive oil
- 1 -2 cup water or 1 -2 cup vegetable broth or 1 -2 cup chicken broth
- 1 large onion, chopped
- 3 -4 garlic cloves, chopped
- 1 large carrot, cut into 1 inch chunks
- 3/4 cup butternut squash, cubed (you can find squash already peeled and cubed in the frozen food section)
- 1 (15 ounce) can chickpeas, drained (or any other beans)
- 1 cup frozen corn kernels
- 1 teaspoon dried sage (gives an earthy flavor)
- 1 dried chipotle chile (or 1 teaspoon chipotle powder or to taste)
- 1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1In a large stew pot, heat the olive oil.
- 2Add the onion and stir to coat with oil.
- 3Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
- 4Simmer until squash is tender, then add chopped parsley and stir.
- 5Serve hot.
- 6I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.
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Nutritional Facts for Three Sisters Harvest Stew
Serving Size: 1 (171 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 176.8
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 225.3 mg
- Total Carbohydrate 28.6 g
- Dietary Fiber 4.9 g
- Sugars 2.0 g
- Protein 5.0 g