"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." — THE HOOVE
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canned white or yellow hominy, drained
fresh green beans, trimmed and snapped
peeled and cubed butternut squash
1 1/2 cups
diced peeled potatoes
1 1/2 tablespoons
chicken bouillon granules
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!!
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.
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!
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.
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!!! :-)
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!
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!
This is awesome! Even my pickiest eaters love this. I have 4 small children, plus my brother is living with us right now, so we eat a lot of soups (quick, easy, and can make large amounts). We've made this 3 times already with our butternut squash from our garden. We've been using yellow corn instead of hominy, and it's worked really well for us. Thanks SO much for this recipe! It's my hubby's fave! I'm off to make it again tonight.
* Percent Daily Values are based on a 2,000 calorie diet.
Three Sisters Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 42
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