The Three Sisters Soup recipe is a traditional Native American recipe from the Haudenosaunee (Iroquois) nation. The term “Three Sisters” refers to the three main crops of some North American tribes: maize (corn), squash, and beans. The three plants were planted close together and like close sisters, aided one another in their respective growing processes. This type of ecological cooperation is one that many tribes believe humans should replicate.
three sisters soup !!!
- 6 cups fat-free, low-sodium chicken or vegetable stock
- 16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed
- 16 oz. canned, low-sodium kidney beans (drained, rinsed)
- 1 small onion (chopped)
- 1 rib celery (chopped)
- 15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
- 2 cups peeled and cubed butternut squash
- 5 fresh sage leaves
- 1/2 tsp. curry powder
- 1 1/2 cups diced peeled potatoes
- 2 tablespoons butter, melted
- 1/4 tsp pepper
- Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil
- Then reduce heat to low, and simmer until vegetables are soft, about 10 minutes.
- add the butter, and other ingredients then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens.
- Season with pepper, and serve.