Saturday, July 6, 2013

Three Sisters Soup

This recipe was shared on Tasty Tuesday!

This is one of my all-time favorite soups. That's saying a lot, being that I am pretty much obsessed with soup and am certain that I could live on only soup the rest of my life. There is just something about this one--its simplicity, warmth, and hearty bite--that makes me come back to it again and again, especially in the fall, when the winter squash is pouring in.

One of the ways I preserve garden veggies (because it's so easy) is to freeze them. I freeze a lot of green beans in 2-cup portions. I also like to chop up and freeze winter squash. If you have a freezer filled with frozen garden veggies like I do, this soup is an awesome way to use them.

It might seem too basic to really have a lot of flavor...but despite its simple ingredients, this soup delivers pure happiness! I've made this many times and everyone loves it. We had it again last night and even the 4-year-old wanted seconds and thirds. If that doesn't indicate a successful family soup, then I don't know what does.

Though you can substitute corn, I love the hominy and think it adds something distinctly comforting.

*Don't be turned off by the fragrant hominy when you open the can. It has a very distinct scent that I find kind of odd. But once the soup is cooked and the veggies are all velvety soft, the hominy fits in perfectly.

*Here's another simple recipe--we love to make these rolls to go with our soup.

Three Sisters Soup                         Print Recipe
adapted from

1 15.5-oz can white or golden hominy
2 c. fresh or frozen green beans, cut in bite-sized pieces
2 c. winter squash (i.e. butternut or acorn), peeled and cubed
2 medium potatoes, cubed (about 1.5 cups--peeling optional)
5 c. chicken or vegetable broth
2 T. butter
2 T. flour
1/4 t. pepper

*Can be made vegan by using vegetable broth and dairy-free butter (like Earth Balance)

Drain hominy, and put it into a soup pot with the beans, squash, and potatoes (it's fine if the veggies are frozen). Pour broth over everything and turn the heat to high. Bring to a boil, then reduce heat to low. Simmer gently until the potatoes and squash can be speared through with a fork, 35-45 minutes. Melt the butter in a bowl and blend the flour into it, then stir into the soup (I dip the bowl into the soup a few times and dump it back into the pot to get all the buttery goodness out). Add pepper, turn heat up slightly, and cook until the soup thickens. Enjoy!

Peeling and chopping a squash can be challenging.
I find it easiest to cut the squash into  small sections that are more easily peeled,
then dicing up the flesh of the peeled sections.

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