This recipe is inspired by the traditional Native American "Three Sisters Stew / Soup." This stew came about naturally based on the three sisters companion growing techniques used by the eastern tribes such as the Iroquois and Cherokee. They often planted corn, pole beans, and squash together because they are mutually beneficial to each other. Click here for more info on how they benefit each other and reading material on other companion growing methods. They would have used what is readily available for the season, so given the current season, I chose to use late season corn, acorn squash and rutabaga, and kidney beans. If it were mid-summer, I would have used instead yellow summer squash and zucchini squash, fresh summer corn, and green beans.
Ingredients
10-12 cups of chicken broth
1 1/2 lb chicken
1 medium size rutabaga peeled and cubed
1 small acorn squash peeled and cubed
2 medium size red potatoes cubed
1 1/2 cups shredded carrots
1/2 small onion diced
2 cups sliced button mushrooms
2 cups broccoli lightly chopped
1 cup fresh corn
2 can dark kidney beans drained and rinsed
Juice from 1 medium size lime
1 jalapeno diced (remove seeds and pith before dicing)
1/2 tablespoon red pepper flakes
1/2 teaspoon ground cheyenne pepper
1/2 teaspoon of smoked paprika
1 tablespoon Italian spice blend
Salt and black pepper to taste
** During summer months, rutabaga and acorn squash can be substituted with yellow squash and zucchini squash. Sweet potato would also be another late summer to early fall option as well. For a little more richness to the broth, you can add a bit of milk as well.**
Set aside broccoli, chicken, salt, and black pepper. Combine all other ingredients and cook on medium heat, covered. While that begins to cook, brown chicken and then chop into bite-size pieces. When root vegetables are about half way cooked, add the chicken and broccoli to soup. Continue to cook until vegetables are tender. Salt and black pepper to taste.
Servings: 8-10
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