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Three Sisters Soup
Recipe from Virgie General, as shown in When Country Comes to Town

Ingredients

6 cobs of white corn or peaches and cream
1 cup each green and yellow beans
1 cup of cooked kidney beans or canned pinto beans
2 cups of cubed squash
1 cup of diced, uncooked potatoes with skins left on
1 small zucchini, cubed
1 cup of sliced carrots
1 cup pumpkin, diced (optional)
(in winter months, use frozen corn and frozen vegetables)

Directions

Wash and dice all vegetables, cut the corn off the cob and scape off the milky corn left on the cob; put in pot.

Add 2 quarters fresh water; add 1/2 tsp. Of salt or chicken stock powder. (optional).

Bring to a full boil, turn down and simmer for 2 hours.

Add salt to taste or a dollop of butter before serving.

Serves 8-10.