Three Sister Soup
- 6 cups of organic vegetable broth
- 2 cups of fresh corn off the cob
- 1 cup of fresh green/yellow beans
- 1 cup of pinto beans
- 1 ½ cups of butternut/buttercup squash (or pumpkin)
- 2 bay leaves
- (we recommend Himalayan Salt) and pepper to taste
- Use whatever spices are your favorite. Sometimes I will add onion, garlic, basil, rosemary and sage. A couple of peppers thrown in while it is cooking will add zing to the soup. Use any combination of spices you are used to using. Especially spices right out of your garden. This is one of those dishes where you can be creative with the spices.
- Add the spices in the last ½ hour of cooking. This is great even with only Salt and Pepper and no additional spices.
- Simmer everything together for 1 ½ hours (The simmering combines the flavors so they compliment each other like sisters should do).
- Serve hot with any crusty whole grain or flat bread.
The Story of the Three Sisters
Three Sisters: Corn, Beans, Squash
The Native American “three sisters” are the spirits of corn (maize), beans, and squash. The “three sisters” term dates to the 19th century and was probably first applied by the Iroquois tribe in the Northeast.
Three Sisters…the corn stalk, the bean vine and the squash would all be planted in one mound. The corn stalk gives something for the beans to climb on. The beans take nitrogen from the air and put it in the ground for the corn and squash to grow big and healthy. The squash growing around the mound prevent weeds and preserves moisture for all three of them.
By all three working together they can be more and do more then could by themselves. We can always do more by helping each other.