Three Sisters Soup Recipe
Ingredients
- 1 onion diced
- 1 squash chunked or sliced in half to bake summer; butternut, winter, or acorn squash recommended
- 1 cup beans dried or soaked green, pinto, navy, orĀ kidney
- 1 cup corn for best results shave the corn right off the cob
- 1 pinch salt
- 2 tablespoons butter or olive oil real butter, not margarine
- 1 pinch black pepper or to taste
- 1 pinch salt or to taste
- 2 tablespoons thyme
- up to 3 garlic cloves minced
- 4 cups vegetable broth
- 3 large carrots diced
- 3 stalks of celery diced
Instructions
- Regardless of what type (or types) of beans you choose to use, always soak them for at least four hours to overnight before making the soup recipe.
- Drain the beans and then rinse them.
- Place the beans in a large cook pot, and cover them with water. The water level should be approximately one inch above the top of the beans.
- Bring the ingredients in the pot to a rolling boil.
- Decrease the heat to a simmer for 45 minutes - or until the beans are tender to the touch. If the beans are allowed to simmer for too long, they will become mushy. You might need to add a small amount of additional water to the cook pot during the simmering process to ensure the ingredients remain properly covered.
- Once the beans are set to simmering, cut the squash in half, and scoop out the seeds.
- Bake the squash halves with cut side up in the oven at 375F (190C) for 45 minutes, or until tender. Do not over-bake the squash, or it too will become mushy.
- Heat the butter or olive oil in a small saucepan.
- Stir in the onions and salt.
- Saute the onions, salt, and oil or butter for about 10 minutes (or until they are golden brown), over medium heat. Stir the pot frequently to avoid scorching.
- Pour the contents of the small saucepan into the large pot and stir thoroughly until all of the ingredients are combined completely.
- Remove the large cook pot from the heat, and allow to cool enough to store or eat.
Notes
Some folks add meat to their 3 Sisters Soup. Because I had just smoked a ham a few days prior to making this batch of soup, I tossed in about 2 handfuls of it into the soup about 15 minutes before the cooking process was finished. My family loved the extra flavor, and my home smelled absolutely delicious.