Three Sisters Soup

Three Sisters Soup — a soup recipe, 10 ingredients, about 45 min.

Serves 6 · 45 min · Soup

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

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

Make it lactose-friendly

2 tablespoons butter, melted → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

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.

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