Three Sisters Soup

Three Sisters Soup

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Richard Hoover


This is a great variation of classic vegetable soup.

Recipe courtesy of Penzeys Spices.


☆☆☆☆☆ 0 votes

13 Hr
20 Min
Stove Top


  • 1 c
    dried red or black beans (or a mix)
  • 4 c
  • 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
  • 1 tsp
    thyme, dried
  • 1 tsp
  • 1 tsp

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.

Printable Recipe Card

About Three Sisters Soup

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

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