My family bloodlines are the Chickasaw Indian. This soup is a tradition. The Chickasaws were farmers and ahead of their time. They planted their plants in groups of three, the oldest sister is corn, she grew straight and tall to watch over the others. The second sister is squash, she grew low to the ground too keep the feet warm and aerate the ground. The baby is bean/pea and she is the weakest so she grows up hugging on to corn for protection and support. Every meal contained the three sisters and here they nurture the body and soul in a delicious soup.
1Drain the beans and rinse lightly. Fry your meat and drain well. Set aside.
2Place all vegetables and meat in stewpot. Add tomatoes and tomato sauce. Add seasoning. Taste and add any more seasoning you need.
3Add enough water or broth to cover. Then bring to a boil and turn heat down and simmer until tender. Serve with crackers, cornbread or fry bread.
4You may use any kind of squash and bean or pea and the corn can be yellow or white. You can change the meat around to beef or it can remain vegetarian. However, pork is the traditional meat.
5Notes: I have been using 1 can of Ro Tel mild tomatoes in place of 1 can of tomatoes. Second, I have some real finicky eaters that do not like some vegetables but to try to up the nutrition as well as flavor, I use V8 and a bit of Knorr caldo de pollo, a chicken bouillon. Everyone likes it very much. I also have been roasting fresh corn on the cob over the summer and roasting 4-5 ears extra and cutting that off the cob and using it.