Soup's On: Three Sisters Soup

"Three sisters" refers to the wonderful combination of beans, corn and squash—foods traditionally grown and consumed together by many American Indian tribes.


| November/December 2009


Three Sisters Soup Recipe

Serves 4 

"Three sisters" refers to the wonderful combination of beans, corn and squash—foods traditionally grown and consumed together by many American Indian tribes.

3/4 to 1 cup dried pinto (or other) beans, soaked overnight in 4 cups water
1 acorn squash
1 to 2 tablespoons butter or olive oil
1 onion, diced
Pinch sea salt
1 large carrot, diced
3 to 4 cloves garlic, minced
1 rib celery, diced
3 to 4 cups vegetable stock
1 cup corn off the cob (or frozen)
1 teaspoon dried or 2 tablespoons fresh thyme
Sea salt and freshly ground black pepper, to taste

1. Drain and rinse soaked beans. Put them in a pot and cover with water by an inch. Bring to a boil and simmer for about 45 minutes or until tender but not mushy. Add more water if necessary.



2. While beans are cooking, cut squash in half and scoop out seeds. Bake squash halves, cut side up, in a 375-degree oven for about 45 minutes, or until tender.

3. Heat butter or oil in a large saucepan. Add onions and a pinch of salt and sauté over medium heat, stirring often, until golden, about 10 minutes.

Leon
12/7/2017 10:42:04 AM

An interesting combination of Native American food and French cooking technique with the mirepoix. I will try this too, but may use a different winter squash like butternut or perhaps red kuri squash, or maybe a small pumpkin.








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