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Three Sisters Stew
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Three Sisters Garden Stew Recipe

Prep Time25 minutes
Cook Time1 hour 28 minutes
Total Time1 hour 53 minutes
Author: NewLifeonAHomestead.com

Ingredients

  • 30 ounces tomatoes diced
  • 2 cups white corn cooked
  • 2 cups butternut acorn, summer, or winter squash (peeled and cubed)
  • 15 ounces beans green, pinto, or kidney beans are often used in this recipe
  • 32 ounces vegetable stock
  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 1 teaspoon cumin
  • 2 minced garlic cloves
  • 1 teaspoon of basil
  • 2 celery stalks chopped
  • ½ of a cup of carrots diced
  • 1 cup parsnips cubed
  • 1 pinch salt and pepper or to taste

Instructions

  • Warm the olive oil in a large cook pot over medium heat for a 2 to 3 minutes.
  • Add in the onions, garlic, and celery. Stir to completely combine.
  • Sautee all of the ingredients in the cook pot for 10 minutes on low heat. Stir occasionally to avoid scorching.
  • Sprinkle in the cumin, basil, salt, and pepper. Stir all of the new ingredients to ensure they are thoroughly combined.
  • Stir in the tomatoes, parsnips, carrots, and squash.
  • Simmer the mix until tender on low heat - approximately 60 minutes.
  • Add in the beans and cooked corn - you can also used traditional hulled corn in this recipe.
  • Pour in the vegetable stock broth.
  • Stir thoroughly, and then simmer for 15 minutes - still over low heat.
  • Turn off the stove and allow the stew to cool enough to either eat or store.