THREE SISTER SOUP

At the mission study on Native Americans we were served Three Sisters soup.  It refers to the three main crops of Native Americans: beans, corn and squash. The crops were often planted close together and in this way benefit from one another. Corn stalk provide the structure for beans to climb, beans provide nitrogen to the soil that other plants need, and the squash spreads along the ground blocking the sunlight and in so doing, helps prevent weeds. Here is the recipe.

 2 cups canned pinto beans (one 16 oz. can)
1 Tablespoon butter
1 medium onion chopped
1 large clove garlic minced
6 cups low fat chicken broth
1 large celery stalk, diced
1 large carrot, peeled and chopped
1 cup yellow squash peeled and chopped ( butternut or pumpkin would work too)
1 cup canned diced tomatoes
1 large potato, peeled and chopped
1 cup canned or frozen corn kernels
1 tablespoon tomato paste
1 teaspoon dried leaf oregano
1/2 teaspoon salt
1/8 to 1/4 teaspoon black pepper
1/8 teaspoon dried red pepper flakes

1. Melt butter in 4-1/2 quart soup pot over medium low heat. Stir in onions and cook for 2 minutes. add garlic and cook 1 additional minute. Add broth and celery. Cover, bring to a boil, reduce heat and cook 20 minutes, stirring occasionally. Add carrots, squash, tomatoes and potato. Simmer for 30 more minutes.
2. Stir in pinto beans, frozen corn kernels, tomato paste, oregano, salt , black and red pepper flakes. Cook 5-8 minutes until corn is cooked and soup is hot.

Makes 3 quarts,  8 generous servings.