Three Sisters Soup Recipe - Allrecipes.com
Three Sisters Soup Recipe
  • READY IN 45 mins

Three Sisters Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2004

My friends and I loved it! I also thought that the name and story behind it are so interesting. I will certainly make this again. I would love to see more of your family recipes on here!!

 
Most Helpful Critical Review
Dec 02, 2008

Ugh...I don't like giving bad reviews, I am really not a very picky eater but this did not go over well for us. I have never had Hominy before and I don't htink we are big squash lovers. I made this because it got good reviews and it was low calorie I figured I would give it a shot. I did omit the butter and flour and just pureed a big portion of the soup to thicken it up. It was good and thick. I added some extra pepper after tasting and a dash of cinnamon. Thanks for the recipe, it was worth the try but I won't be making this again.

 
Oct 16, 2008

I tossed all the vegetable ingredients for this in the slow cooker, put it on the low setting for about six hours, stirred in the butter and flour, and had a beautiful, healthy, delicious soup in the end. For seasoning, I used a dash of cinnamon and clove to bring out the flavor of the squash and then a whole lot of black pepper and red pepper flakes to make it spicy! I would have given this recipe five stars if I hadn't had to improvise so much with the spices.

 
Sep 12, 2004

Wow, FABULOUS! Had requests immediately to bring this again next year! Makes a SUPER Thanksgiving dish - fun and delicious!! Also works great with vegetarian broths. Easy to make, especially if you can find frozen cubes of butternut. Chop the potatoes small enough for them to cook with the others (I had mine too large and had to cook it all a bit longer). Thank you for sharing this!

 
Nov 29, 2008

Couldn't believe how good this turned out, and how much everyone at Thanksgiving dinner loved it! They sopped up the bottom of their bowls with bread when there wasn't enough left to get into a spoon. Soooo delicious. But if you're using hominy, add GARLIC POWDER to balance the flavor. Also, I let this sit overnight in the fridge to thicken, and then reheated to serve it on Thanksgiving. This made it even yummier! Major repeat!!! :-)

 
Jan 29, 2007

My husband made this at a rendezvous in a 35 gallon kettle, yes 35 gallons. Everyone loved it and we had requests to make it again this year. Excellent!

 
Nov 18, 2009

I had some hominy that needed to be used, so I decided to try this recipe...it looked very different,yet yummy. I made it as written, but added a minced garlic clove and about 1/2 cup of chopped onion for more flavor. My family really liked this soup! This surprised me...I'd figured this would be another one that I had to eat up by myself. Thanks for sharing...we really enjoyed this!

 
Sep 07, 2011

You can buy already peeled and cubed squash at the store which makes this a quick and easy supper. The comments on it needing extra are right, but this soup comes from an old recipe. The Iroquois would not have had access to spices.

 

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Nutrition

  • Calories
  • 150 kcal
  • 7%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 436 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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