The Three Sisters: corn, beans, and squash. For centuries these three crops have been the center of Native American agriculture and culinary traditions. Not only do these three crops complement one another in the garden, they are a nutritional powerhouse. Providing carbohydrates from the corn, protein from the beans, and vitamins and minerals from the squash.
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1 15 oz. can Farmer’s Market Organic Pumpkin Puree
- 4 to 6 c. of chicken or vegetable stock
- 2 c. corn
- 2 c. cooked beans, your choice
- 6 leaves fresh sage, chopped
- salt and pepper, to taste
- Heat a large heavy bottomed pot over medium high heat.
- When the pot is hot, add the olive oil, onion and celery.
- Saute until onion is translucent.
- Add pumpkin to the pot and then add stock 1 cup at a time stirring between additions.
- Add corn and beans to the pot and bring soup to a boil then rduce to a simmer.
- Add sage.
- Check for seasoning and add salt and pepper, as needed.
- Serve while hot.