Three Sisters Soup

By Zopmama

The three sisters are corn, beans, and squash. Add venison, chicken or buffalo meat to the soup to make it extra hearty.

Ingredients

• 1 cup dried red or black beans or 3 cups canned beans
• 4 cups water (for dried beans)
• 1 butternut squash, peeled, seeded and cubed
• 1-2 Tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 4 garlic cloves, minced (or 1 tsp. dried minced garlic)
• 2 celery ribs, sliced
• 6 cups vegetable or chicken stock
• 2 cups chopped fresh tomatoes
• 1 cup fresh or frozen corn
• 1 tsp. parsley
• 1 tsp. thyme
• 1/2 tsp. each salt and pepper

Preparation

Step 1

Combine the dried beans and water and soak overnight.

Drain the beans well and rinse. Put them in a kettle and cover with water by and inch. Bring to a boil and simmer for about 45 minutes or until tender, but not mushy, add more water if necessary.


Heat the oil in a stockpot. Add onions and cook over medium heat, stirring often, until golden, about 10 minutes.
Add the carrots, garlic and celery and cook for 5-10 minutes.
Add squash and vegetable stock, bring to a boil.
Reduce the heat to a simmer. Cook 30 minutes or until squash is tender.
Add the beans, tomatoes, corn, parsley and thyme. Simmer covered about 5-10 minutes, stirring occasionally. Add salt and pepper to taste.