Three Sisters Harvest Stew

Total Time
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. In a large stew pot, heat the olive oil.
  2. Add the onion and stir to coat with oil.
  3. Saute 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.
  4. Simmer until squash is tender, then add chopped parsley and stir.
  5. Serve hot.
  6. I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.
Most Helpful

My mom introduced me to this soup. We love it! I go easy on the Chipotle because my 3yo doesn't like spicy, so I just add a few sprinkles and add some paprika and thyme. Also, I add some chopped frozen spinach to it (about 8oz) and about a 1/4 - 1/2 bulgur. Makes the soup a bit more filling. Great find!

star4586 November 16, 2010

Excellent stew, very filling, too. I love anything involving squash. Before serving, I took my stick blender to the pot and pureed a bit of the soup. Not all of it, mind you, but just enough to give it a smoother texture.

Tom H. November 11, 2007

I liked this well enough, so did my boyfriend. But something seemed to be missing. I cooked it in the crock pot while I was at work, maybe that's what did it I should try it on the stovetop next time. The chipotle chile really made it good, I added 2 instead of 1 though. Thank you so much for sharing it Kitsune!

Teddy's Mommy March 09, 2007