No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (382g) Recipe makes 6 servings
Calories 148
Calories from Fat 42		(28%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 2.6g	12%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 430mg		17%
Potassium 413mg		11%
Total Carbohydrate 24.7g		8%
	Dietary Fiber 4.5g	17%
	Sugars 3.1g
Protein 3.3g		6%
detailed view... how is this calculated?

Three Sisters Soup

Recipe #233949 | 45 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Happy Hippie
Jun 10, 2007

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."

SERVES 6 (change servings and units)

Ingredients

2 cups hominy, drained (canned white or yellow)
2 cups fresh green beans, trimmed and snapped
2 cups butternut squash, peeled and cubed
1 1/2 cups potatoes, peeled and diced
5 cups water
1 1/2 tablespoons chicken bouillon granules
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon pepper

Directions

1
Place the hominy, green beans, squash, and potatoes into a pot.
2
Pour in water and chicken bouillon.
3
Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes.
4
Blend flour into the butter, then stir into the soup.
5
Increase heat to medium, and cook for 5 more minutes, or until soup thickens.
6
Season with pepper, and serve.