A meal can help heal, celebrate, and nourish both body and spirit. Today we’re sharing the recipe for Three Sisters Stew. A medley of corn, beans, and squash create a delicious and hearty stew for cold, fall nights.

Three Sisters Stew
Serves 6

What You’ll Need:

• 3 tablespoons sunflower oil
• 1 medium yellow onion, chopped
• 2 large garlic cloves, minced
• 4 cups chicken or vegetable stock
• 1 ½ pounds winter squash, cubed
• 3 sprigs fresh savory or 1 teaspoon dried savory
• ½ teaspoon ground black pepper
• 1 pound russet potatoes, peeled and cubed
• ⅓ pound green beans or heirloom variety, cut into 1/2” pieces
• 1 30-ounce can of hominy corn kernels, drained
• ¾ cup crushed tomatoes
• 1 ½ teaspoons sea salt
• 3 tablespoons minced parsley (optional)

Directions:

1. Heat oil in a 6-quart stockpot over medium heat. Add onion and sauté until translucent then add garlic and cook for a minute.
2. Add stock, winter squash, savory, and black pepper. Bring to a simmer and cook for five minutes.
3. Add potatoes, hominy, tomato, and salt. Return soup to a simmer and cook until potatoes are tender.
4. Add green beans and simmer until tender, five more minutes. Remove savory sprigs if using and stir in parsley. Adjust seasoning to taste and serve.