Three Sisters Soup
This Three Sisters Soup combines corn, beans, and squash with a rich homemade chicken broth, creating a wholesome and nourishing meal. A traditional Iroquois soup, it's perfect for a family dinner or special occasion. Served with Bannock bread, it offers comfort and nutrition.
Servings: 8
Calories: 200kcal
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
Make the Chicken Stock:
- Rinse the chicken bones and place them in a stock pot with cold water. Bring to a boil, then skim off foam and scum. Add carrot, celery, onion, thyme, and bay leaves. Bring to a boil again, then reduce heat and simmer for 30 minutes.
- Discard any excess fat and strain the broth. Set aside.
Prepare the Vegetables:
- Heat the reserved chicken skin and fat with 1 cup water in a separate pot for 30 minutes, stirring occasionally.
- Remove and discard the cooked chicken skin. Add corn, beans, squash, bay leaves, salt, pepper, parsley, basil, and oregano to the vegetables.
- Strain the chicken stock over the vegetables and bring to a boil. Reduce the heat and simmer for 40 minutes.
Finish and Serve:
- Remove the bay leaves. Puree the soup coarsely using a hand blender, leaving some texture.
- Garnish with dried fruit like cranberries or raisins and serve hot with Bannock bread.