Three Sisters Soup is a nutritious harvest soup made with maize, squash, and beans. Traditional Native American soup is a family favourite!
– 2 Tbsp olive oil – 1 medium yellow onion, peeled and diced – 2 cloves garlic, minced – 1 lb red potatoes, diced (no need to peel) – 1 tsp chipotle powder – 1 tsp cumin – 2 bay leaves – 32 ounces chicken broth – 28 ounce can diced fire roasted tomatoe – salt and fresh cracked black pepper – 1 jalapeño pepper, minced (leave out for less heat) – 1 zucchini, diced (do not peel) – 1 summer squash, diced (do not peel) – 3 ears corn, kernels removed – 2 cups cooked black-eyed pea GARNISH (OPTIONAL) – fresh parsley – grated cheese such as Parmesan or Asiago
Heat oil in a large soup pot or Dutch oven and add diced onion. Cook the onion for five minutes, stirring periodically, until softened. Add garlic and sauté another minute.
Add the potatoes, chipotle powder, cumin, and bay leaves to the pot and simmer for two more minutes, stirring constantly.
Simmer broth and tomatoes in the pot. If desired, add jalapeños at this time. Bring to boil.
Lower the heat and simmer for 8-12 minutes to tenderise the potatoes. Cover the pot but simmer, not boil.
The soup should bubble again after adding zucchini, summer squash, corn, and beans. Add salt and black pepper to taste. Add chipotle or cumin now if desired.
Cover and simmer soup for a few minutes. Just remove the rawness from veggies. The soup is done when they're just tender.
If your soup is too thick, add water. If you want, you can add cheese and fresh parsley on top of the soup before serving.