3 sisters soup

The Three Sisters—corn, squash and beans—is a Native American growing technique that capitalizes on the strengths of each individual ingredient.

Despite what you make believe, I haven't eaten any winter squash recently. I bought a colourful carnival squash but haven't made anything with it yet. I have this recipe I made while in Houston. The giveaway? The frozen roasted corn. I can't say I have seen that since returning to Toronto. This is a perfect…

Low-fat, nutritious, and comforting, this Three Sisters Stew is brimming with plant powerhouse goodness and fragrant spices. Adapted from Chickasaw Nation

Three Sisters Soup is a delicious harvest soup made with the nourishing trio of corn, squash, and beans. This classic Native American soup recipe is a family favorite!

Combining several original North American ingredients, including the "three sisters" (corn, beans and squash), this healthy vegetable soup is inspired by Ohio's Cuyahoga Valley National Park, which is still home to working farms.

This delicious, hearty soup goes back to various First Nations, Métis, and Inuit from centuries ago and is autumn in a bowl!

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 three sisters soup is an easy to make recipe from your harvest. You need beans, corn and squash, plus a few other ingredients.

There is an amazing story that goes along with the Three Sister Soup recipe which is very fascinating. While cooking this amazing simple dish for everyone to enjoy, take a look into the story of the Iroquois People and how this dish was a gift from Sky Woman.