Three Sisters Soup

The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional. I hope to make this with the kids next week (probably Friday, the 26th).

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 6 servings

INGREDIENTS:
2 cups canned white or yellow hominy, drained
2 cups fresh green beans, trimmed and snapped
2 cups peeled and cubed butternut squash
1 1/2 cups diced peeled potatoes
5 cups water
1 1/2 tablespoons vegetable bullion
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon pepper

DIRECTIONS:
1. Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and vegetable bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.