Three Sisters Soup With Red Bean And Corn Dumplings Recipes

Steps:

• Heat the oil in a large soup pot, then saute the onions and peppers in it over medium heat for 5 minutes, stirring frequently.
• Carefully add the next 11 ingredients (corn through 1/2 teaspoons black pepper), stirring well.
• Bring the soup to a boil, then lower the heat so that the soup simmers actively while you prepare the dumplings.
• Red Bean& Corn Dumplings for 3 Sisters Soup.
• Assemble all ingredients in a medium bowl and mix together to form a batter.
• Then drop the batter by spoonfuls into the simmering soup.
• Cover the pot and simmer for 15 to 20 minutes.

Steps:

• Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.

Steps:

• Place the hominy, green beans, squash, and potatoes into a pot.
• Pour in water and chicken bouillon.
• Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes.
• Blend flour into the butter, then stir into the soup.
• Increase heat to medium, and cook for 5 more minutes, or until soup thickens.
• Season with pepper, and serve.

Steps:

• Drain and rinse soaked beans. Put them in a pot and cover with water by an inch. Bring to a boil and simmer for about 45 minutes or until tender but not mushy. Add more water if necessary.
• While beans are cooking, cut squash in half and scoop out seeds. Bake squash halves, cut side up, in a 375-degree oven for about 45 minutes or until tender.
• Heat oil in a large saucepan. Add onions and a pinch of salt and saute over medium heat, stirring often until golden, about 10 minutes.
• Add carrot, garlic and celery and saute for 5-10 minutes.
• Scoop cooked squash out of shell. Add to onion mixture and mix well, smoothing out any large lumps.
• Add stock and bring to a boil.
• Turn down heat and add beans, corn and thyme. Simmer, covered, for 5 minutes, stirring occasionally.
• Salt and pepper to taste.
• Serve hot with crusty bread.

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and celery. Cook together for 4-5 minutes, until the onions are shiny and translucent.
• Stir in the oregano and cumin. Saute for 2 minutes.
• Add the squash, beans and tomatoes. Cook for 5 minutes.
• Break the ears of corn in half and add it to the pot.
• Add 3 c of broth or water (or more if necessary). Simmer for 15 minutes.
• Add salt and pepper to taste.