Three Sisters Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 cup dried pinto bean, soaked overnight in 4 cups water
• 1 acorn squash
• 1 -2 tablespoon olive oil
• 1 onion, diced
• 1 carrot, sliced
• 4 garlic cloves, minced
• 1 celery rib, sliced
• 4 cups vegetable stock
• 1 cup corn
• 1 teaspoon dried thyme (or 2t fresh)
• salt and pepper

Recipe

• 1 drain and rinse soaked beans. put them in a pot and cover with water by an inch. bring to a boil and simmer for about 45 minutes or until tender but not mushy. add more water if necessary.
• 2 while beans are cooking, cut squash in half and scoop out seeds. bake squash halves, cut side up, in a 375-degree oven for about 45 minutes or until tender.
• 3 heat oil in a large saucepan. add onions and a pinch of salt and saute over medium heat, stirring often until golden, about 10 minutes.
• 4 add carrot, garlic and celery and saute for 5-10 minutes.
• 5 scoop cooked squash out of shell. add to onion mixture and mix well, smoothing out any large lumps.
• 6 add stock and bring to a boil.
• 7 turn down heat and add beans, corn and thyme. simmer, covered, for 5 minutes, stirring occasionally.
• 8 salt and pepper to taste.
• 9 serve hot with crusty bread.