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Three Sisters Soup Recipe Recipe

   
 

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     Three Sisters Soup Recipe

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
three fourths to 1 cup dried pinto, or other, beans, soaked overnight in 4 cups water
1 acorn squash
1 to 2 tbsp butter or olive oil
1 onion, diced
pinch sea salt
1 large carrot, diced
3 to 4 cloves garlic, minced
3 to 4 cups vegetable stock
1 cup corn off the cob ,or frozen
 
1 tsp dried or 2 tbsp fresh thyme
sea salt and freshly ground pepper to taste

Instructions
1.Drain and rinse soaked beans. Put them in a pot and cover with water by an inch. Bring to a boil and simmer for about 45 minutes or until tender but not mushy. Add more water if necessary. 2. While beans are cooking, cut squash in half and scoop out seeds. Bake squash halves, cut side up, in a 375-degree oven for about 45 minutes, or until tender.
3. Heat butter or oil in a large saucepan. Add onions and a pinch of salt and sauté over medium heat, stirring often, until golden, about 10 minutes. 4. Add carrot, garlic and celery, and sauté over medium heat, stirring occasionally, for another 5 to 10 minutes.
5. In the meantime, scoop cooked squash out of shell. Add squash to onion mixture and mix well, smoothing out any large lumps. Rinse and drain cooked beans.
6. Add stock and bring to a boil. Turn down heat and add beans, corn and thyme. Simmer, covered, for another 15 minutes, stirring occasionally. Add salt and pepper to taste, and serve hot with crusty bread. Three sisters refers to the wonderful combination of beans, corn and squash—foods traditionally grown and consumed together by many American Indian


Originally Submitted
12/7/2016





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