I didn’t plan this but this week’s recipe–Three Sisters Soup–is in fact the soup that Daisy serves the week of American Thanksgiving, which is this week.
Ever since I heard about the ways in which cultures around the world have figured out how to make complimentary proteins from non-meat-based foods, and how they have understood companion planting, I’ve been in awe of folk wisdom and the attention people have paid to what nourishes.
The three sisters crops are squash, beans and corn, three crops grown together by First Nations people. Here’s a lovely article that explains why and where they were grown together. Essentially, not only do the three form a complete protein but the squash leaves shade and keep moisture in for the corn, while the corn provides a sturdy natural pole for the beans to climb. This also works well as a metaphor for community, which is what Daisy gathers around herself, especially at Thanksgiving.
This is my second favourite of the soups, and it’s one that has never failed me yet. It’s hearty without being heavy, and delicious at this time of year. It’s also quite quick to make.
Three Sisters Soup
In a soup pot, add 1 Tbsp olive oil, and sauté 1 stalk celery, chopped, 4 cloves garlic, 1 onion, chopped, 1 tsp thyme. Add 2 cups cooked pumpkin or winter squash, 2 cups corn (2 cobs), 1 cup black beans, cooked (or other legume), 4 cups vegetable stock. Bring to a boil, reduce heat and let simmer. Add a dash of Sriracha sauce (or other hot sauce) and a splash of lime juice, salt and pepper.
I also wanted to share with you a lovely video I found about making soup stock. It’s got some good tips.