The Three Sisters Soup is a traditional Indigenous recipe that refers to the combination of corn, beans, and squash. This magical trio of ingredients makes for a hearty soup your whole family will enjoy!
Recipe source: Canada’s Food Guide
Heat oil in a large saucepan. Add onions and sauté over medium heat, stirring often until golden, about 2 minutes.
Add carrot, garlic and celery and sauté for another 8 minutes, or until softened.
Add vegetable broth and bring to a boil.
Turn down heat and add cubed squash. Simmer, covered, for 8 minutes, stirring occasionally.
Add beans, corn, thyme and pepper. Stir and simmer another few minutes, until squash is soft with a fork.
Serve this soup hot with crusty whole grain bread.
Want leftovers for lunches? Refrigerate for up to 2 to 3 days or freeze for up to 2 weeks.
Have a can of corn in the pantry? Use canned corn instead of frozen – make sure to drain and rinse it first.
Remember, a little salt goes a long way. Taste the food before adding any salt.
