Jeremiah's 3 Sisters Soup

Name: Jeremiah's 3 Sisters Soup
Cuisine: American
Ingredients: 1 lb (bag) dry pinto beans; 2 acorn squash, mashed; 1 lb (bag) frozen sweet corn; 1 lb (package) bacon, diced; 2 qt. (large can) chicken stock; 1 sweet onion, diced; 1 bulb garlic, diced

Blair Webster-Urton @bwharold2008

This is my husband's recipe. It has a wonderful ham and beans quality to it. It could easily be made in a crockpot. This latest batch was a little bland so if you like a little kick to your soups, maybe add some paprika or spice of your choice.

My husband was really happy I wanted to write this one down. He doesn't use recipes so when he cooks it's an adventure.

Blair Webster-Urton @bwharold2008

My husband was really happy I wanted to write this one down. He doesn't use recipes so when he cooks it's an adventure.

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Ingredients

1 lb(bag) dry pinto beans
2acorn squash, mashed
1 lb(bag) frozen sweet corn
1 lb(package) bacon, diced
2 qt.(large can) chicken stock
1sweet onion, diced
1bulb garlic, diced

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Steps

1

Soak soup beans overnight.
2

Place the dry beans and broth in a large pan on low and simmer.
3

Cut the squash in half and clean out the seeds.
4

Bake in a dish with one inch of water until squash is tender.
5

Remove from rind, mash, and add to soup.
6

Add the diced bacon to a cold pan and heat to medium rendering off the fat. Add bacon bits to soup.
7

In the grease, brown the onion and garlic and add to the soup.
8

Add the corn and cook covered until beans are tender. Salt and pepper to taste. Serve with cornbread.