Go Back
Print

Three Sisters Soup

Prep Time 10 minutes
Cook Time 4 hours
Servings 8 People

Ingredients

  • 1/2 onions, mixture of yellow, red, green, and/or shallots
  • 4 cups (800ml) corn or bean stock, vegetable stock can be used as a substitute
  • 3 winter squash such as honey nut or delicata squash, seeds removed and cut into cubes
  • 1 sprig cedar
  • 1-2 cups white tepary beans, or any variety of white bean
  • 1 cup 15 oz (425g) corn, drained
  • 1 sprig chopped sage
  • 2 tbsp ground sumac
  • smoked salt to taste

Instructions

  1. Place all ingredients into a 6-quart slow cooker or Dutch oven. Cover the soup with a lid.

  2. If using a slow cooker, cook the stew on high for 4 hours or low for 6 hours.

  3. If using a Dutch oven, preheat your oven to 225°F (107°C). Bring the soup to a simmer on stovetop, then cook the soup for 4 to 5 hours in the oven.

  4. When the soup is ready, adjust the salt to taste. Enjoy alone or with cornbread.