Tuesday, November 09, 2010

NaBloPoMo Day 9 - Meatless Monday: Three Sisters and Their Red-Headed Step-Sister

I usually host dinner parties at our house.  I love cooking Japanese, Thai, Greek, Indian, Vietnamese, Italian, Filipino, Chinese...you get the picture.  I just love cooking different kinds of food.  A friend suggested that we take turns hosting dinner parties at each other's houses.  Together, with a group of friends (most of whom are also educators), we get together a few times a month for great food, great conversation, and a great time.  It helps that we all have children around the same age.  

At one of the International Dinner nights, the theme was Native Canadian food.  Our hosts prepared a veritable feast for their guests.  The dish that stood out the most (apart from the maple moose stew and the cranberry glazed duck) was the Three Sisters and Their Red-Headed Step-Sister soup.

How fitting for a Meatless Monday recipe!  We still have squash from our garden, so I thought it would be a great opportunity to use them.  This can be made as a vegan or vegetarian dish (if you substitute the chicken broth for vegetable broth and don't do the roux/flour and butter to thicken the soup).

The Three Sisters are squash, hominy (corn), and beans.  Our friends added their red-headed step-sister to the recipe (carrot). I think the "chef" also added some barley to the soup.  The result was a hearty, delicious, and nutritious dish. I would have been happy just eating the soup as a meal!  There were so many other tasty dishes to sample that night though! Please excuse my horrible cell phone cam pic!

The following recipe comes from Allrecipes.com:


  • 2 cups canned white or yellow hominy, drained
  • 2 cups fresh green beans, trimmed and snapped
  • 2 cups peeled and cubed butternut squash
  • 1 1/2 cups diced peeled potatoes
  • 5 cups water
  • 1 1/2 tablespoons chicken bouillon granules
  • 2 tablespoons butter, melted
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon pepper


Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.  


caninecologne said...

hi c - sorry to sound dumb, but is that the REAL name of the soup? if so, i love it!!! i will have to make this soup for bert and tc then!

just made soup myself - clam soup w/fish. the soup base is flavored with clam juice, ginger, onions, garlic and tomatoes....can't wait to eat it for dinner later.

C said...

My friend said the soup *is* called the Three Sisters Soup. She and her husband just added the red-headed step-sister (the carrot) part! :)

caninecologne said...

hi c - love the name! once we're done with our soup here (a day or two), i'm going to make this soup! i actually have a can of hominy, but i'll need to get the squash and the beans!

it's fun trying out new recipes!

C said...

The way we had it the first time (at my friend's house), they had carrots and barley in the soup too. I followed the recipe that I posted. I think I'll try it with the carrot and barley next time. It was so hearty and filling! Real "stick to your ribs" kinda food! Great for Fall and Winter! Not that you have to worry about the cold over where you are! Ha! ;)

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City girl moves to the country, falls in love, and marries a farmer. She tries to incorporate her city ways with her new country lifestyle and blogs to keep in touch with friends, family & students who live far, far away :) Can this city girl go country? Watch as she learns all sorts of exciting things about life on the farm and in a small rural community. *UPDATE* We are now parents! Our baby girl was born on Nov. 11, 2008 (at 28 weeks gestation- 12 weeks premature, but she's quite the trooper)!!!
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