Three Sisters Soup

The three sisters planting method grows corn (maize), beans, and squash together as a way of using each plant’s characteristics to support the others. Corn provides a support structure for beans to use as a trellis. They both provide shade for squash who spreads out on the ground and prevents evaporative loss and weed growth. As a legume, beans re-enrich the soil with nitrogen. This recipe merges the three foods together in an easy vegetarian recipe that feeds a crowd.¬†

Three Sisters Soup

Servings 8

Ingredients
  

  • 1 Your favorite winter squash butternut, acorn, kabocha
  • 1 tablespoons avocado oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 2 quarts vegetable stock or water
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 pound fresh, frozen, or canned corn kernels
  • 1 can cans cannellini beans drained (15 oz)
  • 1/4 cup green onions sliced
  • Salt to taste

Instructions
 

  • Halve the squash and scoop out the seeds. Remove the squash seeds and skin and cube the remainder of the squash into 1-inch pieces.
  • In a large stockpot, heat the oil, garlic, and squash over medium heat and saut√© the onions until they are translucent. When the onions are soft, add spices and stir for 60 seconds.
  • Add the stock or water, corn, beans, and simmer for 20 minutes or until the squash is fork tender.
  • Taste and adjust seasoning as needed. Enjoy!