Three Sisters Soup

My friend Emanuela has done it once again. She introduced me to this soup and it has definitely become one of my new favorites - perfect for a cozy dinner. I'm told the recipe has Native American roots. The main ingredients - corn, squash and beans were often planted near each other "like sisters". The beans were supported by the stalks of the corn and the squash spread out at along the ground - each crop complimenting the other to maintain a rich soil.

Cornbread with honey butter or warm tortillas would be the perfect mates for this hearty soup. You can skip the bacon for a lighter version, but it adds a wonderful flavor.

Three Sisters Soup

Serves 6-8

3 slices bacon, diced

2 Tbs olive oil

1 onion, chopped

2 cloves garlic, chopped

1 bell pepper, chopped

1/2-1 teaspoon dried ancho chile (also known as pasilla)

2 sprigs fresh or 1 teaspoon dried thyme

1 can of Cannellini beans (other beans can be substituted)

2 cups fresh or frozen white corn 

2 cups butternut squash, diced

3 fresh tomatoes, diced or one 14-oz can diced tomatoes

2-3 cups chicken or vegetable stock 

1 bunch cilantro, chopped

For topping: sliced avocado, queso fresco and toasted pumpkin seeds.

In large dutch oven, cook bacon over medium heat. Add the olive oil.  (Add a little more oil if you are skipping the bacon.)

Add the onion, garlic, bell pepper and sauté until the onion is translucent. Add the chile and thyme and stir frequently, cooking for 2 more minutes. Add the beans, corn, squash, tomato, and stock. Bring  to a rolling boil then turn down to a simmer and cover. 

Cook for 20-25 minutes until squash is tender. For a thicker stew, puree a portion of the soup with an immersion blender. Check seasoning, adding salt and freshly ground black pepper to taste. Add cilantro and stir for 1 minute. Serve immediately.

Serve warm topped with diced avocado and a sprinkling of queso blanco and toasted pumpkin seeds.