Three Sisters Soup
This is a vegan recipe.
The culinary and agricultural ingenuity of native Americans is nowhere as well in display as in their cultivation and cooking of the "three sisters": corn, climbing beans and squash. These three vegetables are planted together, the corn stalks provide a structure for the climbing beans to adhere to, the beans provide nitrogen to the ground - which is needed by both the corn and the squash - and the squash grows on top of the ground, protecting it from weeds.
In this very simple soup, enjoyed by the Iroquois but also by other Native American tribes, the three sisters are cooked together in a pot with potatoes and vegetable broth. It's a simple dish but quite tasty and very healthy. The thickening butter/flour combination is optional.
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Three Sisters Soup
Ingredients
- 2 cups canned hominy, drained
- 2 cups green beans, trimmed and snapped
- 2 cups butternut squash, peeled and cubed
- 1 1/2 cups potatoes, peeled and diced
- 5 cups vegetable broth
- 2 Tbsp butter or vegan butter, melted
- 2 Tbsp all-purpose flour
- salt & pepper to taste
Directions
Place hominy, green beans, squash, potatoes and broth in a large pot and bring to a boil over high heat. Reduce to low and simmer until the vegetables are soft. In a small bowl, mix butter and flour together. Raise heat to medium, add butter mixture to the pot and stir until the soup thickens. Taste and adjust seasoning.
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Adapted from a recipe at All Recipes.com
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