Three Sisters Harvest Stew

READY IN: 35mins
Recipe by Kitsune

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.

Top Review by star4586

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!

Ingredients Nutrition

Directions

  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.

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