Three Sisters Soup
This recipe features key ingredients in many Native American tribes such as the three sisters: corn, beans, and squash. Corn, beans, and squash are referred to as the three sisters in Native American culture because they are planted together for each plant to provide support and nourishment for each other. This combination of corn, beans, and squash provides protein, carbohydrates, and vitamins and minerals.
- 2 Tbsp Olive oil
- 2 cloves Garlic minced
- 1 medium Yellow onion peeled and diced
- 1 lb Red potatoes cleaned and diced
- 1 tsp Chipotle powder
- 1 1/2 tsp Cumin
- 2 Bay leaves
- 32 oz Vegetable broth or stock
- 1 28 oz can Diced tomatoes
- 1 Butternut squash peeled and diced
- 2 cups Corn frozen or canned will work
- 1 15.5 oz can Black eyed peas cooked
- 1 tsp black pepper
- 1 tsp salt
- Heat the oil in a large soup pot on medium high heat. Add the diced onion and garlic and sauté until the onion starts to soften.
- Add the potatoes, butternut squash, chipotle powder, cumin, bay leaves, salt and black pepper to the pot, stirring constantly.
- Add the broth and tomatoes to the pot and bring to a simmer. Bring the pot to a boil.
- Lower the heat and simmer until the potatoes and pumpkin are just about tender, about 8-12 minutes.
- Add the corn and beans. Bring the soup back to a boil.
- Cover the pot and let the soup simmer for just a few minutes until the vegetables are tender.
- Serve the soup and garnish with fresh parsley.