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

    Ingredients:

    Serves: 4 , 

    Servings:

    big bowls

    Directions:

    Prep Time: 30 mins

    Total Time: 2 hrs

    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.
    1. ? Have a question about this recipe? Ask the community.

    Ratings & Reviews:

    • on March 06, 2010

      Truly OUTSTANDING! I used canned beans, because I didn't plan ahead to use dried, otherwise no changes. My BF thought that adding vinegar would be nice, so I also added a few splashes (as did he) but no more. Didn't need it, was really quite great! Served with a veggie protein substitute instead of bread. Would make this again for sure! Thanks for a great meal!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2010

      Simple, delicious, and divine. Made as directed. Thanks, Wish I Could Cook! Made for Veggie Recipe Swap.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    About This Recipe

    Three Sisters Soup

    on January 26, 2010
    ID #410371

    "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.

    Photos

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    Nutrition Facts

    Three Sisters Soup

    Serving Size: 1 (258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 309.2
     
    Calories from Fat 42
    13%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.7 g
    3%
    Monounsaturated Fat 2.7 g
    13%
    Polyunsaturated Fat 0.9 g
    4%
    Trans Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 36.1 mg
    1%
    Potassium 1277.4 mg
    36%
    Magnesium 139.7 mg
    5%
    Total Carbohydrate 57.4 g
    19%
    Dietary Fiber 11.4 g
    45%
    Protein 13.2%
    26%

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