On a stormy fall evening, my favorite soup to make is Three Sisters. It’s also a perfect recipe to try if you are new to Native American Cuisine.
The soup celebrates the way many Indigenous Nations cultivated and grew their crops through planting corn, legumes, and squash together to enhance the soil and productivity of agriculture. The corn stalks act as a trellis for the legume plant to climb and the squash is planted in between stalks to shade the ground and prevent weeds. It might be a fun garden project for little ones to try next June š
What I love about this soup is that it’s so versatile. You can change up the squash, add baby potatoes instead of sweet, and top it with a variety of plant-based cheeses (I used Trader Joe’s plant-based feta). I hope you enjoy!
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Whenever I miss Greece, I cook fasolada (ĻĪ±ĻĪæĪ»Ī¬Ī“Ī±) and my kitchen fills with the aroma of the Mediterranean. Search no further than your pantry and fridge for all you need to make this amazingly simple yet satisfying traditional dish. To cut time, you can use canned white beans instead of dried. The flavors still turn out perfect. It’s one of my favorite hearty vegetable soups for the fall and winter. Make sure you have lemons on hand and a sprinkle of fresh oregano or parsley. To make it a meal, serve with freshly baked bread and marinated olives. KĪ±Ī»Ī® ĻĻĪµĪ¾Ī·! Enjoy your meal!
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