Three Sisters Soup

Name: Three Sisters Soup
Ingredients: 1 Cup dried red or black beans (or a mix); 4 Cups water; 1 butternut or acorn squash; 1-2 TB. olive oil; 1 onion, diced; 2 carrots, diced; 4 garlic cloves, minced (or 1 tsp. PENZEYS MINCED GARLIC); 2 ribs celery, sliced; 6 Cups vegetable stock (or 6 Cups water mixed with 3 tsp. VEGETABLE SOUP BASE); 2 Cups chopped fresh tomatoes; 1 Cup fresh or frozen corn; 1 tsp. PARSLEY; 1 tsp. THYME; 1/4-1 tsp. salt, to taste; 1/4-1 tsp. PENZEYS PEPPER, to taste

"“The three sisters are corn, beans and squash, because that is what was plentiful,” says Carol. “People would add venison, chicken or buffalo meat to the soup.”..."

INGREDIENTS

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1 Cup dried red or black beans (or a mix)

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4 Cups water

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1 butternut or acorn squash

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1-2 TB. olive oil

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1 onion, diced

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2 carrots, diced

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4 garlic cloves, minced (or 1 tsp. PENZEYS MINCED GARLIC)

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2 ribs celery, sliced

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6 Cups vegetable stock (or 6 Cups water mixed with 3 tsp. VEGETABLE SOUP BASE)

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2 Cups chopped fresh tomatoes

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1 Cup fresh or frozen corn

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1 tsp. PARSLEY

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1 tsp. THYME

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1/4-1 tsp. salt, to taste

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1/4-1 tsp. PENZEYS PEPPER, to taste

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