Native American · Soup

Three Sisters Soup

Serves 6 · 45 minutes

Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

2 cups drained canned white or yellow hominy corn (can be substituted with regular corn)
2 cups trimmed and snapped fresh green beans
2 cups peeled and cubed butternut squash
1½ cups white or yellow potatoes, peeled and diced (for a sweeter variation, you can use sweet potatoes)
5 cups water
1½ tablespoons chicken bouillon granules
2 tablespoons butter, melted
2 tablespoons all-purpose flour
¼ teaspoon pepper
Salt to taste

Method

In a large pot, combine the hominy, green beans, squash, and potatoes.
Add water and chicken bouillon.
Bring to a boil, then reduce heat to low and simmer until the vegetables are soft (approximately 10 minutes).
In a separate pan, melt the butter and whisk in the flour. Stir the mixture into the soup.
Increase heat to medium and cook until the soup thickens (approximately 5 minutes).
Season with salt and pepper to taste.
Serve your delicious three sisters soup. Garnish with fresh herbs or Indigenous spices for added flavor.