Three Sisters Soup

This soup is named after the three main agricultural crops of Native Americans: Corn, Beans, and Squash. For a real treat, serve with cornbread and a drizzle of a Flying Olive balsamic reduction.

Yield: 5 servings


1 Tbsp Flying Olive Extra Virgin Olive Oil. Suggestions: Cilantro and Roasted Onion, Garlic, or Chipotle (smoky with a little heat), Harissa, (hot) Baklouti Green Chili (really hot),or Cayenne Red Chili (get the fire extinguisher), or a combination

1 ¼ cups diced yellow onion

½ cup celery, sliced thinly

4 cloves garlic, minced

½ red or yellow bell pepper, diced

5 cups veggie or chicken broth

1 ¾ cup butternut squash or sweet potato, peeled and diced (1” pieces)

1 Tbsp chili powder, your choice of heat

1 (15 oz) can pinto or other canned beans, rinsed and drained

1 cup frozen or fresh corn

½-2 tsp Salts-of-the-Earth Maya Gold Sea Salt* or regular sea salt, to taste

¼ tsp freshly ground black pepper

Pinch of cayenne, if desired

2 Tbsp finely chopped fresh cilantro leaves

Garnishes: tortilla chips, chopped cilantro leaves, large toasted corn kernels (corn nuts), avocado, a drizzle of reduced balsamic (we especially like Flying Olive’s Jalapeno), or whatever you have on hand


Add the Flying Olive EVOO of Choice to a soup pot on medium heat. Once heated, add the onion, celery, and bell pepper to the pot. Cook for approximately 3-4 minutes until the onion is translucent. Add the garlic and cook for an additional 30 seconds to 1 minute until fragrant. Add the broth, squash, chili powder, and beans. Bring to a boil and cook for 10 minutes until the squash is tender. Add the corn, sea salt, pepper, and cayenne, if desired. Cook for an additional 5 minutes. Add the cilantro and stir well. Season and taste. Serve with your choice of garnishes some hot corn bread.

Submitted by Barb L.

*Available at the Eastgate Store