Name: Three Sisters Vegetable Stew (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: Native American
Ingredients: 2 cups Corn kernels-fresh or frozen; 1 cup Kidney beans-canned, drained and rinsed; 1 medium Butternut squash-peeled, seeded, and cubed; 1 medium Onion-chopped; 2 Carrots-chopped; 2 Celery stalks-chopped; 6 cups Vegetable broth; 1 tbsp Olive oil; 1 tsp Dried thyme; 1/2 tsp Smoked paprika

Recipe tier

A hearty and comforting stew featuring the traditional Three Sisters crops: corn, beans, and squash. This version uses readily available ingredients and simple techniques for a satisfying meal.

Total 1h

Serves 6

Steps 7

Ingredients 12

Soundtrack the cook

Slow simmer · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Vegetables
2 cups 480 mL Corn kernels-fresh or frozen
1 cup 240 mL Kidney beans-canned, drained and rinsed
1 medium 200 g Butternut squash-peeled, seeded, and cubed
1 medium 150 g Onion-chopped
2 100 g Carrots-chopped
2 100 g Celery stalks-chopped
Broth & Seasoning
6 cups 1.4 L Vegetable broth
1 tbsp 15 mL Olive oil
1 tsp 5 mL Dried thyme
tsp 2.5 mL Smoked paprika
Salt To taste
Black pepper To taste

Equipment

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Instructions

🎙️ Cook with voice coach

Heat Olive oil in a large pot or Dutch oven over medium heat.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Add Butternut squash and Corn to the pot and cook for another 3-5 minutes.
Pour in Vegetable broth and bring to a boil.
Reduce heat to low, add Kidney beans, Thyme, and Smoked paprika. Season with Salt and Black pepper to taste.
Simmer for 30-40 minutes, or until the squash is tender.
Serve hot.