three sisters indigenous soup recipe

November is Native American Heritage month. Corn, squash and beans are popular ingredients in indigenous dishes. This Three Sisters Soup combines these three hearty ingredients in a delicious soup that can easily be vegan. Plus, this recipe has a superfood kick, with FeelGood Fortified Turmeric. Try serving this traditional soup at your next Thanksgiving gathering.


  • 2 tablespoons olive oil
  • 1/2 white or yellow onion, chopped
  • 1 bay leaf
  • 2 teaspoons thyme
  • 4 cloves crushed garlic
  • 1 teaspoons FeelGood Turmeric Powder
  • 2 ribs celery, sliced
  • 2 large carrots, sliced
  • 32 ounce chicken or vegetable broth
  • 3 yellow squashes, sliced
  • 1 can hominy or corn
  • 1 can beans (pinto, corn or kidney)
  • Salt and pepper to taste


  • Add oil, onion, bay leaf, thyme, garlic and turmeric to a large pot. Sauté for 4-5 minutes.
  • Add in celery and carrots. Sauté for 10-15 minutes. 
  • Add broth, yellow squash, hominy and beans to pot. Bring to a boil.
  • Lower heat and let simmer for 10-15 minutes.
  • Add salt and pepper to taste. Enjoy!
    EntreesGluten freeSeasonalVegan

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