The image is of a black bean, corn, and squash recipe. If you would like to try it, follow the link under the image…
Image from The Taste Space: 3 Sisters Soup
Three Sisters Soup
(Bean, Corn and Squash Soup)
1 tbsp oil (preferably not crisco)
1 yellow onion, diced
1 red or orange bell pepper, diced
2 cups diced kabocha squash, butternut squash (or a peeled winter squash of your choice)
12 garlic cloves, minced or pressed
5-6 cups of vegetable stock or water
salt, to taste
2 cups corn (I used frozen roasted corn, you can also roast corn on the cob and then cut the corn)
2 cups cooked green beans, rinsed and drained if canned or tips pinched off and then snapped into bite-sized lengths
Optional: red bell pepper, and other spices for flavoring.
- In a large soup pot over medium-high heat, heat oil. Once hot, add onions and cook, stirring continuously, until softened, around 2 minutes. Sprinkle with salt. Add bell pepper and cook until they begin to soften, another 2 minutes. Add squash and garlic and stir well. Decrease the heat to medium-low, cover, and cook, stirring occasionally, until the vegetables are soft and fragrant, around 10 minutes.
- Add the water, salt. Increase the heat to high and bring to a boil. Add corn and green beans and return to a boil. Once boiling, decrease heat to medium-low, partially cover and simmer until all the vegetables are cooked through, approximately 10-20 minutes. Remove from the heat. Adjust seasoning to taste. Top with additional hot sauce/sriracha, if desired.
NOTE: the original “bean” from the “3 Sister’s” is a pole or runner bean, commonly known as the green bean.