Main Dishes

Three Sisters Soup

A traditional Indigenous* soup made with beans, corn, and squash.
Recipe by by Donna LaChapelle and Patricia Chandler
Close up shot of a bowl of soup with pureed squash, corn, and hominy. Garnished with parsley.
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Cost per servingPer serving$2.00
Makes4 servings
Total timeTotal1 hour 15 minutes
Prep 5 minutes Cook 25 minutes
Prep 5 minutes Cook 25 minutes
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Ingredients

Makes 4 servings. Check items off as you go.
  • 3 tablespoons butter
  • 4 cups chicken or vegetable stock
  • 1 cup onion diced
  • 1 clove garlic minced
  • 1 butternut or acorn squash roasted and pureed
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ½ cup yellow corn kernels
  • ¼ teaspoon ground coriander
  • ½ cup hominy cooked
  • 1 cup white beans cooked
  • 1/8 teaspoon crushed red pepper

Directions

  1. Melt butter in a large saucepan over medium-high heat.
  2. Add onion and garlic, cook for 3 to 5 minutes or until tender.
  3. Stir in spices, cook for 1 minute.
  4. Add stock, corn, hominy, and beans, and bring to a boil.
  5. Reduce heat to low and cook, stirring occasionally, for 15 to 20 minutes to develop flavors.
  6. Stir in pureed squash, and cook for 5 minutes or until heated through.
  7. Serve warm with chives and plain yogurt as a garnish.

Nutrition per serving

1 serving is 2 cups
  • Sodium372mg
  • Calories419
  • Carbohydrates55g
  • Fiber13g
  • Fat10g
  • Protein16g
Serving: 2 cupsCalories: 419calCarbohydrates: 55gProtein: 16gFat: 10gSaturated Fat: 5.5gSodium: 372mgFiber: 13gSugar: 6g
Seasonal
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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