Three Sisters Soup uses a trinity of vegetables (corn, squash and beans) commonly grown together in North American indigenous culture.
Three Sisters Soup
By Sue Lau | Palatable Pastime
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Three Sisters Soup is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we’re featuring squash recipes. Glad you could join us!
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I put together a recipe for soup using corn, squash and beans which are known as the three sisters. These crops are commonly grown together for the complementary qualities in helping each grow. It had been a growing practice for native American cultures for ages.
Since each is harvested generally together, they are perfect together in a tasty soup.
Sunday Funday
Squash Recipes
- Aloo Tinda Ki Sabzi from Sneha’s Recipe
- Buffalo Chicken Zucchini Boats from Amy’s Cooking Adventures
- Lauki Chana Dal (Instant Pot & Pressure Cooker method) from Cook with Renu
- Roasted Black Futsu Wedges with a Ginger Dipping Sauce from Culinary Cam
- Summer Squash Skewers from A Day in the Life on the Farm
- Three Sisters Soup from Palatable Pastime
Three Sisters Soup
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Three Sisters Soup
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Three Sisters Soup
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1 large onion chopped
- 2 medium zucchinis diced
- 2 ears corn kernels cut off
- 14.5 ounces canned diced tomatoes
- 3 cups beef broth
- 15.5 ounces canned kidney beans
- 2 teaspoons ground cumin
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 4 Tablespoons cornstarch
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon chopped cilantro
Instructions
- Saute onion and garlic in olive oil in a large saucepan or soup pan.
- Add remaining ingredients and simmer gently for about 30 minutes.
Notes
Nutrition
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