Three Sisters Soup

Three Sisters Soup

Three Sisters Soup

This very simple soup proves that fresh ingredients are everything. It won Chef Bertha Skye a gold medal at the 1992 Culinary Olympics in Germany. It is a traditional Iroquois soup made with corn, beans and squash - the "three sisters" of Iroquois farming and cuisine. It is traditionally served with Bannock bread.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Soup
Cuisine: Canadian
Keyword: Three Sisters Soup
Servings: 8

Ingredients

INGREDIENTS FOR THE CHICKEN BROTH

  • 2 pounds raw chicken bones
  • 3 quarts cold water
  • 1 small carrot, finely sliced
  • 1 stalk celery, finely sliced
  • 1 medium onion, finely sliced
  • 1 sprig thyme
  • 2 small bay leaves

FOR THE SOUP

  • 2 cups corn kernel fresh or canned
  • 1 cup green beans washed, ends trimmed off and sliced
  • 1.5 cups butternut or banana squash or pumpkin
  • 2 small bay leaves
  • Salt and pepper, to taste
  • 0.5 cup parsley leaves, chopped
  • 0.5 teaspoon each dried basil and oregano

GARNISH

  • Few dry berries or raisins or cranberries or other dried fruit

Instructions

  • Cook the Chicken Stock: Make sure that the chicken bones are fresh, pink and shiny. Remove the skin and excess fat from the bones and reserve. Rinse bones under cold running water for 2 minutes. Strain the bones and place them in a stock pot. Cover with cold water. Bring to a boil on high heat. Skim the foam and scum, and add the sliced vegetables. Stir and bring to a boil on high heat. When the stock begins to boil, reduce the heat and simmer. Continue to cook for about 30 minutes, frequently skimming excess foam and grease from the surface.
  • Meanwhile prepare the vegetables: In a separate pot, heat the reserved skin and fat, and cook for about 30 minutes on low heat with a cup of water. Stir from time to time. With a skimmer or slotted spoon, remove and discard cooked chicken skin and fat. Add the corn, beans, squash, bay leaves, salt and pepper to taste, parsley leaves, dried basil and oregano. Strain the cooked chicken stock through a fine strainer over the vegetables. Bring to a boil and simmer for 40 minutes.
  • Remove the bay leaves and coarsely puree the soup with a hand blender.
  • Garnish with a few dry fruits and serve hot with Bannock bread on the side.

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