Three Sister Soup
- 6 cups of organic vegetable broth
- 1 cup of fresh corn off the cob
- 1 cup of fresh green/yellow beans sliced
- 1 cup of pinto beans
- 1 ½ cups of cubed butternut squash (or pumpkin)
- 2 bay leaves
- pinch of fresh thyme
- Himalayan Salt and pepper to taste
- Use whatever spices are your favorite; basil, rosemary and sage.
- You can also add some sauteed onion and garlic if you wish.
- Cubed potato is also a nice addition.
- Add the spices in the last ½ hour of cooking.
- Simmer everything together for one hour covered.
- Serve hot with any crusty whole grain or flat bread.
The Story of the Three Sisters ~ Corn, Beans, Squash
The Native American “three sisters” are the spirits of corn, beans, and squash. The “three sisters” term dates to the 19th century and was 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 height for the beans to climb. The beans take nitrogen from the air and delievers it in to the soil 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 being planted on their own.