Three Sisters Soup
Three sisters soup is a classic Indigenous recipe steeped in the folklore of the three staples of Indigenous cultures in North America: corn, squash, and beans. This hearty and delicious soup pays homage to the rich heritage and agricultural traditions of Indigenous communities. It is wonderful on its own or served with freshly baked Indigenous bread.
Total Time
About 45 minutes
Servings
6
2 cups drained canned white or yellow hominy corn (can be substituted with regular corn)
2 cups trimmed and snapped fresh green beans
2 cups peeled and cubed butternut squash
1½ cups white or yellow potatoes, peeled and diced (for a sweeter variation, you can use sweet potatoes)
5 cups water
1½ tablespoons chicken bouillon granules
2 tablespoons butter, melted
2 tablespoons all-purpose flour
¼ teaspoon pepper
Salt to taste
In a large pot, combine the hominy, green beans, squash, and potatoes.
Add water and chicken bouillon.
Bring to a boil, then reduce heat to low and simmer until the vegetables are soft (approximately 10 minutes).
10 minutes
In a separate pan, melt the butter and whisk in the flour. Stir the mixture into the soup.
Increase heat to medium and cook until the soup thickens (approximately 5 minutes).
5 minutes
Season with salt and pepper to taste.
Serve your delicious three sisters soup. Garnish with fresh herbs or Indigenous spices for added flavor.
- •To enhance the Indigenous flavors, consider using traditional Indigenous spices or herbs.
- •Feel free to adjust the vegetable quantities to your preference.
- •See Three Sisters Stew for another variation.