Three Sisters Soup
“Three Sisters” refers to the main ingredients used by the Mohawk, Oneida, Onodaga, Cayuga, Seneca and Tuscarora First Nations. This hearty, delicious meal is comprised primarily of – corn, beans, and squash – and the traditional methods used to cultivate these crops in a sustainable and productive way. This balanced soup is packed with healthy carbs, protein, and fibre, and is a culinary celebration of Indigenous cultures.
What you need
How to prepare
In a large high-sided pot or Dutch oven set over medium-high heat, add oil. Add onion, garlic and thyme and cook for 3 to 5 minutes or until softened and fragrant.
Add squash and carrots, Cook, stirring occasionally, for an additional 3 to 5 minutes or until heated through.
Whisk chicken bouillon tablets, vegetable broth, corn mixed beans. Cook for 10 to 15 minutes or until squash and carrots are tender. Stir in green beans. Cook for 3 to 5 minutes or until tender crisp.
Stir in parsley before serving, if using.
Can be stored in airtight container, and refrigerated for up to a week, or frozen for up to 3 months.