Decolonization and Indigenization students make Three Sisters soup
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Three Sisters Soup
Makes 4-6 portions
Ingredients:
- 1 can of white kidney beans (or navy beans or red kidney beans)
- 2 leeks
- 1 acorn squash
- 1 butternut squash
- 1 large can of pozole / hominy corn (substitute if needed with chickpeas, fresh or frozen corn kernels, or hulled barley)
- 1 bunch of dandelion greens (optional 鈥� provides additional iron & minerals)
- Vegetable stock
- Sunflower oil
- Salt, pepper, and thyme to taste
Method:
- Prep your vegetables! Wash the leeks making sure to get all excess soil on or in the leaks. Cut your leeks into thin slices. With a peeler, peel the skin from the acorn and butternut squash. Slice the squashes in halves. Scoop out the seeds. (These can be saved to roast in the oven or dried to plant in the summer!). Proceed to cut the squash into bite-size pieces. If you are adding the dandelion greens into the soup, wash thoroughly in the sink, then cut into small fine pieces.
- Prep the rest! Open the can of kidney beans as well as the pozole / hominy. Drain and rinse the beans and corn.
- Place a stock pot or equivalent on the stove, on medium heat. After two minutes, add sunflower oil. Once oil is heated, add sliced leeks and dandelion greens to the pot. Let it cook for a few minutes, until the leeks are soft and fragrant. Add the squash. Stir occasionally so the vegetables do not burn. After 5-7 minutes, add the pozole/hominy corn and beans. Stirring occasionally, let cook for another 5 鈥� 7 minutes.
- Add vegetable stock (or chicken if you have a preference) until the liquid completely covers the ingredients. Add more or less depending on how thick or think you prefer your soup.
- Increase the heat to medium-high until the liquid is boiling. Then immediately reduce to a simmer (medium-low or low depending on the stove). Season to taste with salt, pepper, and thyme. Let simmer, stirring occasionally for 35 – 45 mins.
- If you have an insta pot, cook all vegetables on saut茅 in the same order as aforementioned. Add stock. Close the lid and put the pressure cooker setting on for 15 minutes or use soup setting depending on model.
