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Three Sisters Soup

Jennifer McKenzie, Jay Nutt, Donald Mercer

Three Sisters Soup

Three Sisters Soup from
The Dehydrator Bible by Jennifer MacKenzie, Jay Nutt, Don Mercer

Many ancient cultures refer to three sisters; in Native North American history, the three sisters are represented by corn, beans and squash, which rely on each other to survive and to enrich the earth even as they draw nutrients from it.

Serves 4

 

12 cup   dried corn kernels           125 mL

12 cup  dried green bean pieces      125 mL

13 cup  dried winter squash cubes     75 mL

13 cup  dried potato cubes            75 mL

1 tbsp   dried celery slices           15 mL

1 tbsp   dried onion pieces            15 mL

12 tsp  minced dried garlic            2 mL

1 tbsp   crumbled dried parsley        15 mL

12 tsp  crumbled dried thyme           2 mL

9 cups   water or vegetable stock     2.25 L

1 tsp    salt (or to taste)             5 mL

12 tsp             freshly ground black pepper                           2 mL

In a large pot, combine corn, beans, squash, potatoes, celery, onions, garlic, parsley, thyme and water; bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, for about 45 minutes or until potatoes are tender and flavor is well blended. Stir in salt and pepper.

 

Tip

For the squash, you can use butternut or acorn squash, or even pumpkin, depending
on what’s in your pantry.