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    You are in: Home / Recipes / Three Sisters Soup Recipe
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    Three Sisters Soup

    1/2 Photos of Three Sisters Soup

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Wish I Could Cook's Note:

    "Three Sisters" refers to the wonderful combination of beans, corn and squash -- foods traditionally grown and consumed together by many American Indian tribes. In the garden, the corn is planted in the center, then the beans surround them and use the stalks as a trellis, then the squash is planted around the base to spread out. This recipe was printed in Natural Home Magazine's Nov/Dec 2009 issue.

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    Serves: 4


    big bowls

    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Heat oil in a large saucepan. Add onions and a pinch of salt and saute over medium heat, stirring often until golden, about 10 minutes.
    4. 4
      Add carrot, garlic and celery and saute for 5-10 minutes.
    5. 5
      Scoop cooked squash out of shell. Add to onion mixture and mix well, smoothing out any large lumps.
    6. 6
      Add stock and bring to a boil.
    7. 7
      Turn down heat and add beans, corn and thyme. Simmer, covered, for 5 minutes, stirring occasionally.
    8. 8
      Salt and pepper to taste.
    9. 9
      Serve hot with crusty bread.

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on November 06, 2012


      YUM! What a great fall weather soup. Even hubby liked it a lot. I think this is restaurant worthy to be honest. . .something a little out of the ordinary, definitely appealing to just about any set of tastebuds I would think, vegan, and so fresh and fabulous. . .but simple at the same time. I am impressed and very happy I made this one. Thanks for posting! UPDATE: So I froze the leftovers and whipped them out the other day - totally freezes and thaws well! And my hubby ate it and said, "Man, this is really good....what is it?" Ummmm, LEFTOVERS :) And hubby is a total food critic, so this is a real compliment! ANOTHER update: I just made this again, halved the recipe, and threw in a precooked, diced baked potato (didn't add anything though so I probably won't do it next time). And again, hubby said, "This is good soup." so it's a keeper in our household!

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    • on March 15, 2013


      I used canned pinto beans and frozen squash to make this. Delicious and quick to make with those two modifications. Thanks WICC.

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    • on February 08, 2013


      Fresh sage from our garden replaced thyme (which we don't like.) I infused the sage with the onion, celery, carrots, etc. transferred to a crock pot and cooked on LOW for several hours. Used my roasted squash I prepared and froze back in the fall. Served with Skillet Bread and Arugula Pineapple Salad. Delicious meal! Made for Veg Tag/February.

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    Read All Reviews (5)


    Nutritional Facts for Three Sisters Soup

    Serving Size: 1 (252 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 300.4
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 29.7 mg
    Total Carbohydrate 54.7 g
    Dietary Fiber 11.2 g
    Sugars 4.8 g
    Protein 13.2 g

    The following items or measurements are not included:

    vegetable stock

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