Three Sisters Harvest Vegetable soup

Do yourself a favor, and cook up something aMAIZEing!

Recipe by the Iroquois White Corn Project located at Ganondagan State Historic Site



  • 2 c. Hulled White Corn, cooked/prepared ahead
  • 15 oz. can kidney or pinto beans
  • 32 oz. vegetable broth
  • 2, 15 oz. cans diced tomatoes
  • 2 tbsp. olive oil
  • 1 c. onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. basil
  • 1 tsp. cumin
  • 2 c. winter squash, peeled and cubed
  • 1/2 c. carrots, diced
  • 1 c. parsnips, cubed
  • Salt and pepper to taste


  1. Prepare ahead Iroquois Hulled White Corn. See directions
  2. Warm oil in a large soup pot on medium heat.
  3. Add onions, celery and garlic. Sauté 10 minutes on low heat.
  4. Add basil and cumin, salt and pepper to taste.
  5. Add squash, carrots, parsnips, and tomatoes. Simmer until tender.
  6. Add beans and corn, simmer for another 10 minutes.
  7. Add vegetable broth, simmer on low for 10-15 minutes.

Ladle up a hearty and healthy bowl, and enjoy!

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