By Kitsune on January 13, 2006
"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."
Serving Size: 1 (171 g)
Servings Per Recipe: 6
"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!"
"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."
"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!"
"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."
"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."
"This made for a great cold nite dinner! It smelled wonderful while simmering too. I cooked the onions slowly until they were carmalized. I also doubled the heat by throwing in two serrano chiles while cooking. I used homemade non-sodium vegetable broth, so I added 3/4 tsp of sea salt to pot. I served this up with Eggplant Hush Puppies by Sharon123 recipe#52532. The whole dinner was a huge success! "