Three Sisters Soup

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.

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 4

Yield: 4.0 big bowls

• 1 cup dried pinto bean , soaked overnight in 4 cups water
• 1 acorn squash
• 1 -2 tablespoon olive oil
• 1 onion , diced
• 1 carrot , sliced
• 4 garlic cloves , minced
• 1 celery rib , sliced
• 4 cups vegetable stock
• 1 cup corn
• 1 teaspoon dried thyme (or 2T fresh)
• salt and pepper

Directions:

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. 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. 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. Add carrot, garlic and celery and saute for 5-10 minutes.
5. Scoop cooked squash out of shell. Add to onion mixture and mix well, smoothing out any large lumps.
6. Add stock and bring to a boil.
7. Turn down heat and add beans, corn and thyme. Simmer, covered, for 5 minutes, stirring occasionally.
8. Salt and pepper to taste.
9. Serve hot with crusty bread.

Reviews

[JanuaryBride]

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!

[Kumquat the Cat's friend]

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!

[mersaydees]

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