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Bowl of Three Sisters Soup Recipe made with corn, squash, and beans.
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Three Sisters Soup

This hearty and nourishing soup celebrates the Three Sisters — corn, beans, and squash — in a delicious Native American-inspired recipe. Packed with vegetables and savory broth, it’s warm, comforting, and deeply rooted in tradition.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: American, Native American
Keyword: corn and bean stew, squash soup, three sisters soup, vegetarian soup
Servings: 6 bowls
Calories: 210kcal
Author: Michonne Zendaya
Cost: 2

Equipment

  • large soup pot
  • cutting board and knife
  • can opener
  • wooden spoon
  • measuring spoons and cups

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2 cups butternut squash, peeled and diced
  • 2 cups vegetable broth (or chicken broth)
  • 2 cups water
  • 1 tsp salt, or to taste
  • ½ tsp black pepper
  • ½ tsp ground cumin
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) white hominy or corn, drained
  • 1 tbsp fresh thyme or 1 tsp dried thyme
  • 2 cups chopped fresh spinach or kale

Instructions

  • In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
  • Add carrots and butternut squash. Cook for 5–7 minutes, stirring occasionally.
  • Pour in broth and water. Add salt, pepper, cumin, and thyme. Bring to a boil, then reduce to a simmer for 15 minutes.
  • Add black beans and corn. Simmer for 10 more minutes or until vegetables are tender.
  • Stir in spinach or kale and cook for another 2–3 minutes until wilted. Adjust seasoning and serve warm.

Notes

This soup is naturally vegetarian and can be made vegan by using vegetable broth. Add cooked chicken or sausage if desired. Great served with cornbread or crusty bread. Adjust thickness with extra broth or water if needed.