Three Sister's Soup
INGREDIENTS
  • Cooking Time: 20 min.
  • Servings: 4 large or 6 small
  • Preparation Time: 10 min.
  • 2 cups canned white or yellow hominy*, drained
  • 2 cups fresh green beans, trimmed & snapped
  • 2 cups peeled and cubed butternut squash
  • 1 1/2 cups diced peeled potatoes
  • 5 cups water 1 ½ tablespoons chicken bouillon granules or broth of your choice.
  • 2 Tbsp all-purpose flour
  • 2 tablespoons butter, melted
  • 1/4 tsp pepper
DIRECTIONS
  1. 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 and cook for 5 more minutes, or until soup thickents. Season with pepper, and serve.
  2. *Hominy: coarsely ground corn used to make grits.
RECIPE BACKSTORY
June is National Indigenous History Month here in Canada. To observe, we're including a recipe I found on The Table Community Food Centre's website. The following description is from their website: "The Three Sisters Soup recipe is a traditional Native American recipe from the Haudenosaunee (Iroquois) nation. The term “Three Sisters” refers to the three main crops of some North American tribes: maize (corn), squash, and beans. The three plants were planted close together and like close sisters, aided one another in their respective growing processes. This type of ecological cooperation is one that many tribes believe humans should replicate."