1/2 Photos of Three Sisters Soup
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.
My Private Note
Units: US | Metric
- 1Drain 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.
- 2While 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.
- 3Heat oil in a large saucepan. Add onions and a pinch of salt and saute over medium heat, stirring often until golden, about 10 minutes.
- 4Add carrot, garlic and celery and saute for 5-10 minutes.
- 5Scoop cooked squash out of shell. Add to onion mixture and mix well, smoothing out any large lumps.
- 6Add stock and bring to a boil.
- 7Turn down heat and add beans, corn and thyme. Simmer, covered, for 5 minutes, stirring occasionally.
- 8Salt and pepper to taste.
- 9Serve hot with crusty bread.
Browse Our Top Corn Recipes
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: