Three Sisters Soup “The three sisters are corn, beans and squash, because that is what was plentiful,” says Carol. “People would add venison, chicken or buffalo meat to the soup.” 1 Cup dried red or black beans (or a mix) 4 Cups water 1 butternut or acorn squash 1-2 TB. olive oil 1 onion, diced 2 carrots, diced 4  garlic cloves, minced (or 1 tsp. PENZEYS MINCED GARLIC) 2 ribs celery, sliced 6 Cups vegetable stock (or 6 Cups water mixed with 3 tsp. VEGETABLE SOUP BASE) 2 Cups chopped fresh tomatoes 1 Cup fresh or frozen corn 1 tsp. PARSLEY 1 tsp. THYME 1/4-1 tsp. salt, to taste 1/4-1 tsp. PENZEYS PEPPER, to taste

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