Three Sisters Soup
Three Sisters Soup builds a bowl around corn, squash and beans, the three crops that Indigenous growers in North America traditionally planted together. Here the corn comes as hominy, which gives the broth a soft, slightly chewy body, while butternut squash and green beans fill out the pot. A quick butter and flour roux thickens it in five minutes. Swap in sweet potatoes if you want a sweeter bowl.
Instructions
Put the hominy, green beans, butternut squash and diced potatoes into a large pot.
Pour in the water and add the chicken bouillon granules. Bring the pot to a boil, then turn the heat down to low.
Simmer for about 10 minutes, until the vegetables are soft when pierced with a fork.
In a separate pan, melt the butter and whisk in the flour until smooth. Stir this mixture into the soup.
Raise the heat to medium and cook for about 5 minutes, until the broth has thickened and coats the back of a spoon.
Season with the pepper and with salt to taste. Ladle into bowls and, if you like, garnish with fresh herbs or other spices of your choice.
Make it personal.
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