Three Sisters Soup
  • CourseMain Dish, Soup
  • CuisineLocal ingredients
Servings
10people
Servings
10people
Ingredients
  • 5cups water
  • 1/4cup oniondiced
  • 1clove garlic, mincedor to taste
  • 3/4tbsp olive oil
  • 1/8tsp celery salt
  • 1/8tsp ground pepper
  • 1/4tsp smoked paprika
  • 3/4tsp salt
  • 1/4tbsp low sodium vegetable bouillon
  • 1/2tbsp low sodium tamari or soy sauce
  • 3/4tbsp chicken or turkey bouillon
  • 3/4cup roasted turkey breast, cube
  • 114 oz can Cannellini beans, drained and rinsedor 1/2 cup dried hominy corn
  • 110 oz package frozen, cubed, butternut squashor 1 cup fresh raw squash, cubed
Instructions
  1. Bring water to a boil and cover.
  2. In a separate large pot, add olive oil, and sauté the diced onion and garlic for 3-5 minutes or until the onion is translucent.
  3. Add the seasonings to the sautéed onions and garlic. Stir and cook for 2-3 minutes or until fragrant.
  4. Once the water is boiling, add it to the pot with the sautéed onions and garlic.
  5. Add the hominy, vegetable bouillon, tamari, and salt to the pot, stir well. Over medium-high heat, let cook for 10 minutes.
  6. Add turkey, beans, and squash. Bring to a boil uncovered. Once boiling, reduce the heat, let cook for 10 minutes.
  7. Serve warm.
Recipe Notes

If using dried hominy and fresh squash, cooking time will vary.

Make this soup vegetarian by omitting the turkey and chicken bouillon and increasing the amount of vegetable bouillon.

Three Sisters Soup
Print Recipe
  • CourseMain Dish, Soup
  • CuisineLocal ingredients
Servings
10 people
Servings
10 people
Ingredients
  • 5 cups water
  • 1/4 cup onion diced
  • 1 clove garlic, minced or to taste
  • 3/4 tbsp olive oil
  • 1/8 tsp celery salt
  • 1/8 tsp ground pepper
  • 1/4 tsp smoked paprika
  • 3/4 tsp salt
  • 1/4 tbsp low sodium vegetable bouillon
  • 1/2 tbsp low sodium tamari or soy sauce
  • 3/4 tbsp chicken or turkey bouillon
  • 3/4 cup roasted turkey breast, cube
  • 1 14 oz can Cannellini beans, drained and rinsed or 1/2 cup dried hominy corn
  • 1 10 oz package frozen, cubed, butternut squash or 1 cup fresh raw squash, cubed
Servings: people
Units:
Instructions
  1. Bring water to a boil and cover.
  2. In a separate large pot, add olive oil, and sauté the diced onion and garlic for 3-5 minutes or until the onion is translucent.
  3. Add the seasonings to the sautéed onions and garlic. Stir and cook for 2-3 minutes or until fragrant.
  4. Once the water is boiling, add it to the pot with the sautéed onions and garlic.
  5. Add the hominy, vegetable bouillon, tamari, and salt to the pot, stir well. Over medium-high heat, let cook for 10 minutes.
  6. Add turkey, beans, and squash. Bring to a boil uncovered. Once boiling, reduce the heat, let cook for 10 minutes.
  7. Serve warm.
Recipe Notes

If using dried hominy and fresh squash, cooking time will vary.

Make this soup vegetarian by omitting the turkey and chicken bouillon and increasing the amount of vegetable bouillon.

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