Three Sisters Soup

• 2 cups drained canned white or yellow hominy corn (can be substituted with regular corn)
• 2 cups trimmed and snapped fresh green beans
• 2 cups peeled and cubed butternut squash
• 1½ cups white or yellow potatoes, peeled and diced (for a sweeter variation, you can use sweet potatoes)
• 5 cups water
• 1½ tablespoons chicken bouillon granules
• 2 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• ¼ teaspoon pepper
• Salt to taste

Ingredients for 6 servings (2.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot, combine the hominy, green beans, squash, and potatoes.

2. 2

   Add water and chicken bouillon.

3. 3

   Bring to a boil, then reduce heat to low and simmer until the vegetables are soft (approximately 10 minutes).

   Stovetop
4. 4

   In a separate pan, melt the butter and whisk in the flour. Stir the mixture into the soup.

5. 5

   Increase heat to medium and cook until the soup thickens (approximately 5 minutes).

6. 6

   Season with salt and pepper to taste.

7. 7

   Serve your delicious three sisters soup. Garnish with fresh herbs or Indigenous spices for added flavor.