North America / Soup
Three Sisters Soup
Three sisters soup is a classic Indigenous recipe steeped in the folklore of the three staples of Indigenous cultures in North America: corn, squash, and beans. This hearty and delicious soup pays homage to the rich heritage and agricultural traditions of Indigenous communities. It is wonderful on its own or served with freshly baked Indigenous bread.
Ingredients
- hominy, canned white or yellow; drained; regular corn may substitute2 cup
- green beans, fresh; trimmed and snapped2 cup
- butternut squash, peeled and cubed2 cup
- potatoes, white or yellow; peeled and diced; sweet potatoes for sweeter variation1 1/2 cup
- water5 cup
- chicken bouillon powder, granules1 1/2 tbsp
- butter, melted2 tbsp
- all purpose flour2 tbsp
- pepper1/4 tsp
- salt, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
In a large pot, combine the hominy, green beans, squash, and potatoes.
Add water and chicken bouillon.
Bring to a boil, then reduce heat to low and simmer until the vegetables are soft (approximately 10 minutes).
In a separate pan, melt the butter and whisk in the flour. Stir the mixture into the soup.
Increase heat to medium and cook until the soup thickens (approximately 5 minutes).
Season with salt and pepper to taste.
Serve your delicious three sisters soup. Garnish with fresh herbs or Indigenous spices for added flavor.
Region evidence: recipe text — “Three sisters soup is a classic Indigenous recipe steeped in the folklore of the three staples of Indigenous cultures in North America: corn, squash, and beans.”
