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Three Sisters Soup
Jennifer McKenzie, Jay Nutt, Donald Mercer
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
1⁄2 cup dried corn kernels 125 mL
1⁄2 cup dried green bean pieces 125 mL
1⁄3 cup dried winter squash cubes 75 mL
1⁄3 cup dried potato cubes 75 mL
1 tbsp dried celery slices 15 mL
1 tbsp dried onion pieces 15 mL
1⁄2 tsp minced dried garlic 2 mL
1 tbsp crumbled dried parsley 15 mL
1⁄2 tsp crumbled dried thyme 2 mL
9 cups water or vegetable stock 2.25 L
1 tsp salt (or to taste) 5 mL
1⁄2 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.