Three Sisters Harvest Stew

Submitted 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."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 6

ingredients

• 29.58 ml olive oil
• 236.59-473.18 236.59-473.18 ml vegetable broth or 236.59-473.18 ml chicken broth
• 1 large onion, chopped
• 3-4 garlic cloves, chopped
• 1 large carrot, cut into 1 inch chunks
• 177.44 ml butternut squash, cubed (you can find squash already peeled and cubed in the frozen food section)
• 425.24 g can chickpeas, drained (or any other beans)
• 236.59 ml frozen corn kernels
• 4.92 ml dried sage (gives an earthy flavor)
• 1 dried chipotle chile (or 1 teaspoon chipotle powder or to taste)
• salt
• 59.14 ml fresh parsley, chopped (or 1 tablespoon dried parsley)

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.

Reviews

[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!

 

[Tom H.]

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.

 

[Teddys Mommy]

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!

 

[txgeek]

My husband and I really loved this soup. The whole dried chipotle slowly cooking in with the soup gave it a subtle, mellow heat. Mixed with the sweetness of the carrots it was perfect. I definately say use the whole dried chile if you can. The ground powder wouldn't be as subtle. Also, I wanted a slightly thicker broth so I stuck my immersion blender in for a couple a seconds and it did the trick beautifully.

 

[Metalkatt]

I added chicken to the mix just because I didn't want to fry it, and substituted black eyed peas for chickpeas. A dash of cinnamon instead of the peppers, and it came out really well! The squash isn't overly squashy, and the whole blend comes through superbly.