Home-Cooked at Mac: Twisted Sisters Soup Recipe

Chefs: Dr. Adrianne Xavier, Assistant Professor in Anthropology and Indigenous Studies, and her mother Kitty Lynn  

Dish: Twisted Sister Soup

Region: Six Nations of the Grand River

Twisted Sisters Soup is an adaptation of the Three Sisters soup which includes corn, beans, and squash. The story of the Three Sisters is a traditional Haudenosaunee teaching where each sister represented a different vegetable, helping and providing for each other. The corn is a strong support for the beans, while the bean’s vines stabilize the corn. The squash leaves protect the soil by keeping it cool and moist, while its prickly skin kept pests and animals away. The Three Sisters are stronger together and reflect the gardening technique of growing these vegetables together. 

Kitty and Adrianne note that Twisted Sisters Soup can be made in large batches to be stored in the fridge or freezer. Simply microwave to reheat.  

Mother and daughter duo, Kitty Lynn and Adrianne Xavier have led several incredible food programs together including Our Sustenance, a community garden, greenhouse, farmer’s market, and education program on the Six Nations of the Grand River territory. Together, they have been strong advocates and leaders of food sovereignty, independence, and taking control of our own food.  

Watch the Instruction Video Here!

Ingredients: 

• 1-2 tablespoons of any neutral cooking oil (vegetable, canola, sunflower) 
• 1 small squash, any variety (use half if the squash is quite large) 
• 3 cups cooked or canned beans (normally Kitty uses white or red kidney beans) (~2 cans) 
• 1 cup green beans (canned or fresh!)  
• 1.5 cups lyed white corn ** (or 1 can of hominy) 
• 2 cups various types of greens such as kale, Swiss chard, or spinach 
• Salt & Pepper to taste  
• Optional: Thyme, Additional Protein (ground Chicken, ground Beef, Lamb, Tofu, etc.)  

* “Lyed corn is a process of taking white corn and boiling with hard wood ash or lye. This process is quite long and entails many rounds of boiling and rinsing to remove the hull and ash from the water and corn. Here in our community, there are people who make it and sell it already processed, or I will lye it myself and save it for future use in the freezer.” – Kitty Lynn

Directions: 

1. Begin by peeling the squash, cutting it up into bite-sized chunks. Be sure to exercise caution as squash can often be very firm.  
2. Add 1-2 tablespoons of oil to a pot over medium heat. Add ½ of the squash to the pot (or all of the squash if you want the squash to incorporate into the soup with less chunks). If you are adding protein to the soup, now would be a great time to cook it briefly (~ 2 minutes) and get some colour on it.  
3. After stir frying the squash for 2-3 minutes, add about a cup of water (or two if you’re adding all the squash) or vegetable stock if you have it.  You can season now with sea salt and a bit of black pepper or wait until the soup is done and do it at the table. You could also add a bit of thyme. 
4. Bring to a boil, reduce to simmer, and add the green beans and can of beans. Add the lyed corn (or hominy) and let simmer, covered, for approximately 30-45 minutes. Add additional water or broth if necessary. 
5. For the last 15 minutes, add the set-aside squash and the leafy green vegetables torn up into small pieces. When the greens have completely wilted and before the chunks of squash have fallen apart, ladle the soup into bowls and enjoy!