Three Sisters Stew

Three Sisters Stew (2)

With Thanksgiving on the horizon, Travis is learning about the Native Americans and traditional foods eaten at the first Thanksgiving meal. This stew is a nice way to honor the “three sisters” trio of corn, squash, and beans.


  • 1 onion
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 (15-ounce) can diced tomatoes
  • 1 cup vegetable broth
  • 2 cups frozen butternut squash cubes
  • 1 cup frozen corn
  • 1 (15-ounce) drained can black beans
  1. Heat the olive oil in a large saucepan over medium heat. Add the onion, cumin, and salt; cook for 5 minutes, until the onion is soft.
  2. Add the tomatoes, broth, squash, corn, and black beans. Bring to a simmer, then cover, reduce heat to low, and simmer for a final 15 minutes.

Three Sisters Stew (1)

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