Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Green Beans | 1 cup (100g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups drained canned white or yellow hominy corn (can be substituted with regular corn)
- 2 cups trimmed and snapped fresh green beans
- 2 cups peeled and cubed butternut squash
- 1½ cups white or yellow potatoes , peeled and diced (for a sweeter variation, you can use sweet potatoes )
- 5 cups water
- 1½ tablespoons chicken bouillon granules
- 2 tablespoons butter , melted
- 2 tablespoons all-purpose flour
- ¼ teaspoon pepper
- Salt to taste
Directions
In a large pot, combine the hominy, green beans, squash, and potatoes.
Add water and chicken bouillon.
Bring to a boil , then reduce heat to low and simmer until the vegetables are soft (approximately 10 minutes).
In a separate pan, melt the butter and whisk in the flour. Stir the mixture into the soup.
Increase heat to medium and cook until the soup thickens (approximately 5 minutes).
Season with salt and pepper to taste.
Serve your delicious three sisters soup. Garnish with fresh herbs or Indigenous spices for added flavor.