3 SISTERS SOUP RECIPES

THREE SISTERS SOUP | FIRST NATIONS DEVELOPMENT INSTITUTE

Number Of Ingredients 12

Ingredients

3 tablespoons butter
4 cups chicken or vegetable stock
1 cup onion, diced
1 clove garlic, minced
1 butternut or acorn squash, pre-baked 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

Steps:

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 15-20 minutes to develop flavors.
6 Stir in pureed squash, cook for 5 minutes or until heated through.
7 Serve warm with chives and plain yogurt as a garnish.

Nutrition Facts : ServingSize 1 serving

THREE SISTERS SOUP | FIRST NATIONS DEVELOPMENT INSTITUTE

Number Of Ingredients 12

Ingredients

3 tablespoons butter
4 cups chicken or vegetable stock
1 cup onion, diced
1 clove garlic, minced
1 butternut or acorn squash, pre-baked 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

Steps:

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 15-20 minutes to develop flavors.
6 Stir in pureed squash, cook for 5 minutes or until heated through.
7 Serve warm with chives and plain yogurt as a garnish.

Nutrition Facts : ServingSize 1 serving

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