Appreciate the Cultural Legacy of Three Sisters Soup: A Nourishing Dish from Indigenous Communities
Summary
Indulge in the flavours of traditional Canadian Indigenous cuisine with our Three Sisters Soup recipe. This hearty dish combines corn, beans, and squash in a nutritious and delicious blend. Discover the rich heritage and wholesome taste of this cultural delight in our recipe post.
Ingredients
- 1 cup dried kidney beans or black beans (soaked overnight and drained)
- 2 cups cubed butternut squash
- 2 cups fresh or frozen corn kernels
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable or chicken broth
- 1 tablespoon cooking oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions
- In a large pot, heat the cooking oil over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.
- Add the soaked and drained beans to the pot and stir well.
- Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the beans are tender.
- Add the cubed butternut squash and dried thyme to the pot. Stir and simmer for another 15-20 minutes until the squash is cooked but still firm.
- Finally, add the corn kernels to the pot and simmer for an additional 5-10 minutes until the corn is heated through.
- Season the soup with salt and pepper according to your taste preferences.
- Remove the pot from heat and let the soup cool slightly before serving.
Three Sisters Soup is a versatile dish that can be enjoyed as a standalone soup or served over rice or with crusty bread. It showcases the traditional agricultural partnership between corn, beans, and squash, which were grown together by Indigenous communities for their complementary nutritional benefits.
Note: This recipe serves as a basic guideline, and you can modify it according to your taste by adding herbs, spices, or additional vegetables to enhance the flavour.
*picture courtesy of https://theviewfromgreatisland.com/
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