The Three Sisters (corn, squash, and beans) were grown and utilized by the Iroquois Indians as food sources. Our family members have passed down this recipe to us. Although ordinary corn can be substituted for hominy, hominy is more conventional.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups canned white or yellow hominy, drained
- 2 cups fresh green beans, trimmed and snapped
- 2 cups peeled and cubed butternut squash
- 1 ½ cups diced peeled potatoes
- 5 cups water
- 1 ½ tablespoons chicken bouillon granules
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- ¼ teaspoon pepper
Instructions
- Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.
Nutrition Facts
| Calories | 150 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 436 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This is such a wonderful and quick dish to make. I changed a few things: I used vegan butter and gluten free flour for thickening, and I added chili flakes for a little bit of spice. Yum!
Wonderful Autumn, Thanksgiving Soup, honouring our Indigenous relationships
Can’t even get the recipe to show and I have a pot of meat yellow and green beans fresh .creamed corn and cob corn on grilled lyed corn and kidneys and chicken broth also the cottage roll stewed in the pot from the beginning and I need to see if I forgot something it’s been a long time since I have cooked the way is best
This was a tasty soup. There were things in it that I have never put in 3 Sisters soup. It made for an interesting flavour combo. I have never eaten 3 Sisters soup that was this colour. I suspect that across North America this is one of those geographical dishes (like Tourtiere). With the addition of tomatoes and herbs & spices, mine is a rich reddish brown. It threw me off enough to figure out another name for it. LOL So I enjoyed it very much after that. Thanks for sharing. It’s a keeper.
My mother was mohawk from kahnawake pq. We spent many summers there growing up. She made this for us many times. Absolutely fantastic taste!
Instead of using water and bullion cubes, I opted to use some fresh chicken stock, which added a nice flavor, and wasn’t as salty as it would have been with the bullion.
I had to throw something together at the last minute. After making some cornbread, it was easy to get this prepared and cooking. Dinner was on the table in no time at all. We loved it.
I used canned green beans, and accidentally added the butter to the pot with the other ingredients. So I acted like it didn’t happen and did butter and flour as instructed. It added more calories, of course. This was delicious!
SO good, really simple and comforting and tasty
Used hominy, green beans, corn, potatoes from my pantry for a last minute good meal. I used a can of cream of chicken soup instead of butter and flour. Got good reviews from this house!
I accidentally forgot to add the potatoes; however, the soup was still delicious.
I made this and it turned out beautifully with a few minor tweaks (hence 4 stars and not 5).. I did follow the suggestions of some readers who noted that it needed a bit of a punch, flavor-wise, and I added some finely chopped onion and minced garlic. I doubled the amount of black pepper and added about 1 tsp. of dried rosemary. Sprinkling some red pepper flakes in the soup at serving makes it suitably spicy for my guys who prefer a bit of heat — but it isn’t necessary — the soup is flavorful and delicious, without them. I made it in the slow cooker and it turned out beautifully after 3 hours on HIGH. It’s a keeper. Many thanks to the contributor for sharing this recipe.
Great soup! Quick and easy to make. I used frozen corn and buttercup squash. Added garlic as well.
Loved this soup! I used low sodium chicken broth instead of water and bouillon since that’s what I had in my pantry. I also added a bit of Penzey’s Brady Street Cheese Sprinkle that I needed to use up (mostly consists of Romano cheese and garlic powder). Delish! Hubs likes spice, so he added a sliced jalapeño to his bowl. I would definitely make this again.
I LOVE-Love Three Sisters Soup! I omit the white potatoes, butter and flour. I use both sweet potato along with squash, corn, green beans and low sodium chicken broth and 2 cups of vegetable broth. I also added one onion. This is an excellent low sodium and low fat soup.
I debated on adding spices, I was worries it would be bland. Im glad I didnt! This soup was fantastic the way it is written. I did do a few alterations to make it vegan though, used vegetarian broth and olive oil. Fantastic, will be making this again!
Loved it!
I thought this nice and comforting; a lovely fall soup. I can see where it would benefit from the addition of spices (and I love using all sorts of spices) but I enjoyed it without any additions other than increasing the black pepper. Thanks for sharing!
DELISH! followed the recipe and used a slow cooker as another reviewer suggested FABULOUS! Yummo! A great comfort harvest soup!!
This splendid recipe is an example of how a few simple ingredients can blend together to achieve a truly greater flavor, taste, texture and quality than the sum of its parts. Three Sisters (corn, squash and beans) is a divine soup for Thanksgiving, particularly because it is handed down from the Iroquois Indians. What’s not to love??
We make this soup often with some modifications. We are vegan so we omit the butter and use veggie bouillon. We use an emersion blender on 2/3 of the soup eliminating the need for flour altogether. I often add onions and garlic for flavor. If the need arises this is a great soup to throw in all your veggies that need to be eaten right away. Thanks for a great base recipe.