Best 4 Three Sisters Soup Recipes
**Three Sisters Soup: A Harmonious Blend of Native American Cuisine**
The Three Sisters Soup is a delightful culinary creation deeply rooted in Native American tradition. This nourishing soup draws its name from the harmonious trio of ingredients that form its base: corn, beans, and squash. These three crops, known as the "Three Sisters," hold significant cultural and agricultural importance for many Native American tribes. In this article, we present three distinct recipes for Three Sisters Soup, each embodying the unique culinary heritage of different Native American tribes. Embark on a journey of flavors and discover the rich history behind this iconic dish.
**Recipe 1: Iroquois Three Sisters Soup**
This recipe, originating from the Iroquois Confederacy, showcases a hearty and flavorful soup. Corn, beans, and squash are simmered in a savory broth, complemented by earthy mushrooms and aromatic herbs. The addition of wild rice lends a nutty texture, while a touch of maple syrup adds a subtle sweetness. This soup embodies the Iroquois tradition of combining diverse ingredients to create a harmonious and satisfying meal.
**Recipe 2: Cherokee Three Sisters Soup**
The Cherokee Three Sisters Soup, hailing from the Cherokee Nation, presents a vibrant and colorful dish. Fresh corn, tender beans, and sweet squash are combined with diced tomatoes, bell peppers, and onions, creating a symphony of flavors. A blend of aromatic spices, including cumin, paprika, and chili powder, adds a touch of warmth and depth. This soup is a testament to the Cherokee's deep connection to the land and its bounty.
**Recipe 3: Hopi Three Sisters Soup**
The Hopi Three Sisters Soup, originating from the Hopi Tribe, embodies the simplicity and elegance of Hopi cuisine. Dried corn, beans, and squash are simmered in a flavorful broth, creating a comforting and nourishing soup. The addition of piñon nuts adds a nutty richness, while a hint of chili peppers provides a subtle spiciness. This soup reflects the Hopi's reverence for the land and their reliance on traditional ingredients.
THREE SISTERS SOUP
"Three Sisters" refers to the wonderful combination of beans, corn and squash -- foods traditionally grown and consumed together by many American Indian tribes. In the garden, the corn is planted in the center, then the beans surround them and use the stalks as a trellis, then the squash is planted around the base to spread out. This recipe was printed in Natural Home Magazine's Nov/Dec 2009 issue.
Provided by Wish I Could Cook
Categories Corn
Time 2h
Yield 4 big bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Heat oil in a large saucepan. Add onions and a pinch of salt and saute over medium heat, stirring often until golden, about 10 minutes.
- Add carrot, garlic and celery and saute for 5-10 minutes.
- Scoop cooked squash out of shell. Add to onion mixture and mix well, smoothing out any large lumps.
- Add stock and bring to a boil.
- Turn down heat and add beans, corn and thyme. Simmer, covered, for 5 minutes, stirring occasionally.
- Salt and pepper to taste.
- Serve hot with crusty bread.
THREE SISTERS SOUP
I got this recipe from Susie Fishbein's Kosher by Design Lightens up. I made some minor changes to accommodate my low-carb diet, but keeping everyone else in the family happy. By using corn on the cob, it is easy for me to forego the corn, while everyone else doesn't have to miss out.
Provided by Feeding my Family
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and celery. Cook together for 4-5 minutes, until the onions are shiny and translucent.
- Stir in the oregano and cumin. Saute for 2 minutes.
- Add the squash, beans and tomatoes. Cook for 5 minutes.
- Break the ears of corn in half and add it to the pot.
- Add 3 c of broth or water (or more if necessary). Simmer for 15 minutes.
- Add salt and pepper to taste.
THREE SISTERS SOUP
The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.
Provided by THE HOOVE
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 25 g, Cholesterol 10.4 mg, Fat 4.7 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 436.3 mg, Sugar 3.1 g
THREE SISTERS SOUP
Number Of Ingredients 12
Steps:
- 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. 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. 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. Add carrot, garlic and celery, and sauté over medium heat, stirring occasionally, for another 5 to 10 minutes. 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. 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.
Tips:
- For the best flavor, use fresh, seasonal vegetables.
- If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain and rinse it well before using.
- You can also add other vegetables to this soup, such as potatoes, carrots, or celery.
- This soup can be made ahead of time and reheated when you're ready to serve it.
- Serve this soup with a side of bread or crackers.
Conclusion:
Three Sisters Soup is a delicious and nutritious soup that is perfect for a quick and easy meal. It is made with fresh, seasonal vegetables that are packed with flavor. This soup is also a great way to use up any leftover vegetables that you have on hand. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for busy weeknights or casual gatherings. So next time you're looking for a delicious and healthy soup, give Three Sisters Soup a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #soups-stews #beans #vegetables #vegan #vegetarian #dietary #gluten-free #native-american #free-of-something #corn #squash #4-hours-or-less
You'll also love
