Monday, October 25, 2010
Three Sisters Soup
Yes, it's me with another soup recipe. If you haven't figured it out, I love eating soup, and I love making it. I especially enjoy a good hearty soup that fills me up. This soup is super-yummy and surprisingly easy. I found it on allrecipes and tweaked it according to what I had on hand. I was especially glad to find a great new recipe, since most of the new stuff I've tried lately has ranged from disappointing to disastrous. Mark, who adamantly dislikes squash and isn't a fan of meatless, loved it and is taking the rest to work for lunch. Sarah, who doesn't love veggies, had a couple of bowls.
It's name comes from the Iroquois who planted the three sisters (corn, squash and beans) and believed they would only grow and thrive together. Go here for a better explanation.
2 c. frozen corn-you could also use canned corn or hominy
2 c. fresh green beans trimmed and snapped. Frozen beans just don't quite taste as good.
2 c. peeled and cubed (bite-size) butternut squash
2 c. diced (bite-size), peeled potatoes- red or yellow potatoes work best
5 c. water
5 tsp. vegetable broth base-or the equivalent of whatever you soup base you like
1-2 cloves garlic, minced
2 Tbsp. melted butter
2 Tbsp. flour
1/4-1/2 tsp. pepper
1 tsp. kosher salt
Put everything but the butter, flour, salt and pepper in a pot. Bring to a boil and then turn down the heat and simmer until vegetables are soft (about 30 minutes). Blend the flour into the butter and stir into the soup. Add the salt and pepper. Increase heat to medium and cook a few more minutes until soup thickens.
Crock Pot directions: Put everything but the butter, flour, salt and pepper in the crock pot. Cook on low for 5-6 hours. After five hours stir the flour into the melted butter and add to the pot. Add the salt and pepper. Turn crock pot to high and cook until soup thickens.
We served ours with cornbread.