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