Three Sisters Stew is a hearty traditional Native American staple. This Three Sisters Summer soup varies a bit using summer squash instead of the traditional winter squashes.
This filling soup satisfies the tummy and the eyes with a bounty of color and flavor.
Microwave corn according to package directions (if frozen). If using fresh, microwave for about 5 minutes. Set aside.
While corn is cooking, spray a stock pot or large dutch oven with a bit of oil. Add white parts of green onions and saute for about a minute.
Add red onions, squash, and peppers. Saute for about 5 minutes.
Add in beans, tomatoes, salt and spices. Cover
Bring to a boil. Reduce heat and simmer till the vegetables are tender to your liking (about 10 minutes for my family).
Serve into bowls.
Top with corn and green onions.