Three Sisters Soup

Name: Three Sisters Soup
Ingredients: 2 cups drained canned white or yellow hominy corn (can be substituted with regular corn); 2 cups trimmed and snapped fresh green beans; 2 cups peeled and cubed butternut squash; 1½ cups white or yellow potatoes, peeled and diced (for a sweeter variation, you can use sweet potatoes); 5 cups water; 1½ tablespoons chicken bouillon granules; 2 tablespoons butter, melted; 2 tablespoons all-purpose flour; ¼ teaspoon pepper; Salt to taste

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Category: Soup · Serves 6

Ingredients

2 cups drained canned white or yellow hominy corn (can be substituted with regular corn)
2 cups trimmed and snapped fresh green beans
2 cups peeled and cubed butternut squash
1½ cups white or yellow potatoes, peeled and diced (for a sweeter variation, you can use sweet potatoes)
5 cups water
1½ tablespoons chicken bouillon granules
2 tablespoons butter, melted
2 tablespoons all-purpose flour
¼ teaspoon pepper
Salt to taste

Instructions

In a large pot, combine the hominy, green beans, squash, and potatoes.
Add water and chicken bouillon.
Bring to a boil, then reduce heat to low and simmer until the vegetables are soft (approximately 10 minutes).
In a separate pan, melt the butter and whisk in the flour. Stir the mixture into the soup.
Increase heat to medium and cook until the soup thickens (approximately 5 minutes).
Season with salt and pepper to taste.
Serve your delicious three sisters soup. Garnish with fresh herbs or Indigenous spices for added flavor.

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