Three Sisters Soup With Red Bean And Corn Dumplings Recipes
THREE SISTERS SOUP
As I was in search of way to use up my squash crop, I ran across this recipe at Allrecipes.com. It was submitted by: THE HOOVE and stated: "The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional."
Provided by Happy Hippie
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 148.1, Fat 4.7, SaturatedFat 2.6, Cholesterol 10.4, Sodium 430.5, Carbohydrate 24.7, Fiber 4.5, Sugar 3.1, Protein 3.3
THREE SISTERS SOUP
The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.
Provided by THE HOOVE
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 25 g, Cholesterol 10.4 mg, Fat 4.7 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 436.3 mg, Sugar 3.1 g
THREE SISTERS SOUP
"Three Sisters" refers to the wonderful combination of beans, corn and squash -- foods traditionally grown and consumed together by many American Indian tribes. In the garden, the corn is planted in the center, then the beans surround them and use the stalks as a trellis, then the squash is planted around the base to spread out. This recipe was printed in Natural Home Magazine's Nov/Dec 2009 issue.
Provided by Wish I Could Cook
Categories Corn
Time 2h
Yield 4 big bowls, 4 serving(s)
Number Of Ingredients 11
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.
THREE SISTERS SOUP
I got this recipe from Susie Fishbein's Kosher by Design Lightens up. I made some minor changes to accommodate my low-carb diet, but keeping everyone else in the family happy. By using corn on the cob, it is easy for me to forego the corn, while everyone else doesn't have to miss out.
Provided by Feeding my Family
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
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