“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious”– Ruth Reichl
I first heard of the three sisters in the book called, Sweetgrass Brading by Robin Wall Kimmerer.
Robin Kimmerer explained that a long time ago Native Americans grew squash, corn, and beans close together and called them the three sisters because these plants have a symbiotic relationship. First, the corn sprouts giving the beans a safe place to climb, then the beans provide nitrogen to the soil allowing the other plants to thrive, and then the squash grows outward, offering protection to the corn and beans. In the soil, what one plant needs, the others do not, much like sisters helping each other grow.
It is noteworthy that each plant on their own doesn’t make much of a meal when harvested, but together these three plants provide a nourishing and complete food. Corn brings the fiber, squash is rich in vitamins, and the beans provide protein, all the components of a deliciously balanced meal.
Inspired by the story of the three sisters, I created an easy and really satisfying soup perfect for the transition into Fall. Enjoy!
Here’s Your Recipe:
1 Small Can of Green Chillies (drained)
2 Garlic cloves (peeled and cut in half)
¼ Yellow Onion (peeled and cut into quarters)
3 Tbsp of Olive oil
1 Small butternut squash (peeled and cubed to 1 inch)
½ Cup of fresh green beans (washed and cut to 1 inch)
4-5 Cups of Veggie Stock
Seasoning: (2 tsp of cumin, 2 tsp of dried oregano, add salt and pepper to taste)
1 Large can of Hominy
Fresh greens (handful of cilantro and kale, finely chopped)
Combine green chiles, garlic cloves and yellow onion in a blender.
Sautee blended mixture in 3 tablespoons of olive oil.
Add butternut squash, green beans and veggie stock to (what size pan), bring to a boil and reduce to a simmer.
Then, add 2 cups of soup mixture to blender, loosely pulse, then return to soup.
Add hominy, seasoning, and fresh greens.
Finally, simmer until hominy floats to the surface. Soup is ready to eat and enjoy!