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Last active February 2, 2019 08:35
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A recipe for Three Sisters Soup
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ThreeSistersStew.md

Three Sisters Stew

The three main agricultural crops of various indiginous peoples of the Americas are winter squash, corn, and beans - they are known collectively as the Three Sisters. This hearty stew has a light sweetness. The base recipe has very little spice, but can be adjusted by differing the chili powders used.

Ingridients

  • Butternut Squash 1 whole
  • Onion 1 whole
  • Garlic 2 cloves
  • Carrot 1 whole
  • Corn Kernels 1 no. 300 can
  • Cumin 1 tsp ground
  • Paprika 1 tsp ground
  • Dried Chili 1 pepper or 1 tbsp ground
  • Legume of choice 3/4 cup
  • Tomato Paste 2 tbsp

Instructions

  • Peel and de-seed 1 Butternut Squash and set aside.
  • Add 1 chopped onion to a large pot or dutch oven on medium heat and simmer for 5 minutes.
  • While simmering, chop the carrot and butternut squash.
  • Mix in 2 chopped garlic cloves and simmer another minute.
  • Add in the cumin, paprika, dried chili, and tomato paste. Stir until mixed.
  • Place the carrot and butternut squash into the pot along with the corn kernels and legumes.
  • Fill pot up 4-6 cups of water, depending on legume chosen.
  • Bring the pot up to a boil, cover, and reduce heat to a simmer. Cook for 20-180 minutes depending on legume chosen. For Red Lentils this will take 25 minutes.
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