Total Time
45mins
Prep 15 mins
Cook 30 mins

A vibrant, deep herby stew perfect for blustery spring or early summer, bursting with Native American flavors of the 'three sisters' -- squash, beans, and corn.

Ingredients Nutrition

Directions

  1. Heat half the spices, garlic, and olive oil in a large pot, Saute the onions in the mixture for 2-4 minutes.
  2. Add 2-4 cups of water and allow to come to a boil.
  3. Add the potatoes and the other half of the spices, simmer for 5 minutes.
  4. Add corn, tomatos, and beans. Allow to summer for 2-5 minutes.
  5. Add squash and mushrooms. Sllow to simmer for 10-30 minutes, until cooked to desired tenderness and melding of flavors.
Most Helpful

5 5

Very tasty ! We are trying to eat healthier since my husband was diagnosed with digestive disease. Sometimes it is hard to find dishes that are flavorful but low fat and low residue. This recipe fits the bill. All the flavors blend nicely. I used fat free chicken stock as the base, otherwise followed the recipe. This one is a keeper. Thanks for posting.

5 5

This has quickly become a favorite in our house. I've made it three times -- first, just as written, thereafter using it as a base but adding meats. It's wonderful as written (I agree with those who've said keeping to the low end of the water amount works best) -- warm and herby and delicious. The DH loves it -- and he normally hates anything with squash! The second time I made it I added some diced turkey breast that I had, and that worked wonderfully. The third time, I added some mild lowfat summer sausage, and that worked well, too -- though I think a spicy sausage might not be as successful.

5 5

By accident I made this as a soup and just upped the veggie stock content and it was absolutely great as a maindish soup for lunch while on a diet. The quantities was easily enough for 8 servings.