Three Sisters Stew
This Three Sisters stew is named after the indigenous agricultural practice of planting beans, corn, and squash together. Not only do these ingredients taste great together, they actually help one another grow!
Ingredients
- 3 tablespoons sunflower oil
- 1 medium yellow onion chopped
- 2 large garlic cloves minced
- 4 cups chicken or vegetable stock
- 1 ½ pounds winter squash cubed
- 3 sprigs fresh savory or 1 teaspoon dried savory
- ½ teaspoon ground black pepper
- 1 pound russet potatoes peeled and cubed
- ⅓ pound green beans cut into ½" pieces
- 30 ounces hominy corn kernels drained
- ¾ cup crushed tomatoes
- 1 ½ teaspoons sea salt
- 3 tablespoons minced parsley optional
Instructions
- Heat oil in a 6-quart stockpot over medium heat. Add onion and sauté until translucent then add garlic and cook for a minute.
- Add stock, winter squash, savory, and black pepper. Bring to a simmer and cook for 5 minutes.
- Add potatoes, green beans, hominy, tomato, and salt. Return soup to a simmer and cook until potatoes are tender.
- Remove savory sprigs if using and stir in parsley. Adjust seasoning to taste and serve.
- Enjoy!