Three Sisters Soup Recipe
Serves 8
10 mins prep
45 mins cook
55 mins total
This delicious recipe is my spin on a Three Sisters Soup. Three Sisters refers to a companion planting technique used for planting beans, corn and squash together. This easy, healthy and delicious version uses crookneck squash, pinto beans, sweet corn, and the beautiful flavor of sage to tie it all together! This soup can be made in an Instant Pot pressure cooker or on the stovetop and it's vegan, gluten-free, and dairy-free.
Instant Pot Instructions
Press the ‘Saute’ button on your Instant Pot. Add oil, pepper, garlic. Saute for 5 minutes, stirring frequently.
Stir in tomato, squash, and corn. Saute for 1 minute longer.
Press ‘Cancel’. Stir in spices, broth/water, and pinto beans.
Cook on manual high pressure for 35 minutes.
Let the pressure release naturally for 10 minutes before opening the vent.
Stir in maple syrup/honey and apple cider vinegar. Salt to taste.
Optionally, garnish with pumpkin seeds before serving.
Enjoy!
Stovetop Instructions
In a large pot over medium heat add oil, pepper and garlic. Sauté for 5 minutes.
Add tomato, squash, corn, sage, ancho chile powder, coriander, optional red chili flakes, beans, and broth/water.
Turn heat to high and bring to a boil. Cover, reduce heat to medium-low and simmer for 50 minutes, or until beans are tender, adding more water/broth as needed to maintain soup consistency.
Turn off heat, then stir in maple syrup/honey and vinegar. Salt to taste. Top with pumpkin seeds, if using, before serving.
