Three Sisters Soup Recipe

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Three Sisters Soup

Richard Hoover

By
@Richard2990

This is a great variation of classic vegetable soup.

Recipe courtesy of Penzeys Spices.


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Rating:

Serves:

12

Prep:

13 Hr

Cook:

20 Min

Method:

Stove Top

Ingredients

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(s)
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian