Living On Food

Three Sisters Stew




Fry the onions and garlic in the olive oil until the onions are translucent. Then add the dill and thyme and cook 2 more minutes, stirring constantly.

Add the squash, bell pepper, and mushrooms. Add ~5 cups water or stock. Bring to a boil, then reduce heat and simmer until the squash is soft (3-5 minutes).

Add the beans and corn. Return to a boil and simmer. Add the cornmeal to thicken the stew. Add the cider vinegar-it brings out the other flavors and is essential. (Try tasting the soup before and after for an illustration!)

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