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three sisters soup

Richard2990 avatar
Recipe by
Richard Hoover
@Richard2990
Fountain Inn, SC

This is a great variation of classic vegetable soup. Recipe courtesy of Penzeys Spices.

►
yield 12 serving(s)
prep time 13 Hr
cook time 20 Min
method Stove Top

Ingredients For three sisters soup

  • 1 c
    dried red or black beans (or a mix)
  • 4 c
    water
  • 1
    butternut or acorn squash
  • 2 Tbsp
    olive oil
  • 1
    onion, diced
  • 2
    carrots, diced
  • 4 clove
    garlic, minced
  • 2 stalk
    celery, sliced
  • 6 c
    vegetable stock
  • 2 c
    chopped tomatoes
  • 1 c
    fresh or frozen corn
  • 1 tsp
    parsley
  • 1 tsp
    thyme, dried
  • 1 tsp
    salt
  • 1 tsp
    pepper

How To Make three sisters soup

  • 1
    Combine the beans and water and soak overnight
  • 2
    Drain the beans and rinse. Put them in a kettle and cover with water by a inch. Bring to a boil and simmer for about 45 min. or until tender, but not mushy. Add more water if necessary.
  • 3
    While the beans are cooking, cut the squash and scoop out the seeds. Bake the squash halves, cut side up, in a 375 degree oven for about 45 min. or until tender. Let cool.
  • 4
    heat the oil in a stock pot. Add the onions and cook over medium heat, stirring often, until golden, about 10 min. Add the carrots, garlic and celery and cook for 5 to 10 min. Scoop the cooled cooked squash out of the shell. Add to the vegetable mixture and stir to combine, smoothing out any lumps. Add the stock and bring to a boil. Reduce the heat to a simmer and add the beans, tomatoes, corn, parsley and thyme. Simmer covered for 5 to 10 mins, stirring occasionally. Add salt and pepper to taste.
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