“Three Sisters” comes from the Iroquois creation story of Earth beginning with Sky Woman peering through a hole in the sky from the upper world. She fell through the hole down into the infinite sea. The animals saw her coming and quickly placed soil on the back of a turtle to ensure her safe landing, creating Turtle Island. Turtle Island is today’s North America.
Sky Woman was pregnant before she fell onto Turtle Island. She gave birth in on the new earth to a daughter. When the daughter became a young woman, she was pregnant by The West Wind. She died while giving birth to twin sons. Sky Woman buried her daughter in the new earth and from the sacred burial site grew three plants. Corn, beans and squash provided enough nourishment to feed her sons and for the generations to come. These three plants became known as the Three Sisters.
The Indigenous peoples cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down the generations. You may use regular corn instead of hominy, but hominy is more traditional. You may also use frozen vegetables. This recipe can provide a gluten free and vegetarian soup. In this Fall Harvest Three Sisters Soup recipe, all three come together to form a thick and hearty soup that’s more like a stew than the soups you’re used to serving. This tasty soup incorporates tons of tasty flavors and ingredients including lima beans, white beans, corn, and more, so you can enjoy this delicious fall-ready soup as a meal in and of itself. It’s sure to fill you up on a cold autumn day!
- 2 cups canned corn or white/yellow hominy, drained
- 2 cups fresh green beans, trimmed and snapped
- 2 cups peeled and cubed butternut squash
- 1 ½ cups diced peeled potatoes
- 5 cups water
- 1 ½ tablespoons chicken or vegetable bouillon granules
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour or powdered potatoes for thickening
- ¼ teaspoon pepper
Place the corn, green beans, squash, and potatoes into a pot, and pour in water and bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour or powdered potatoes into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve. Enjoy!
Please join us on Saturday, September 10 to enjoy a bowl of this Three Sisters Soup!