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<\/figure>\n\n\n\nThis recipe originally contained only vegetables. However, I decided to add some meat to it to give it a little more–well–meat. I decided to use ground turkey to keep with the indigenous theme. My other option would have been venison, but\u2014well\u2014you can’t exactly buy that at the grocery store.<\/p>\n\n\n\n
Also, the original recipe used stovetop instructions. However, I opted to use my trusty slow cooker instead. Because who doesn’tlove making meals with a crockpot? You dump all the ingredients in at the start of the day, then set it and forget it until dinner rolls around. Convenient.<\/p>\n\n\n\n Overall, this soup was very hearty. The ground turkey gave it a chili consistency, and with it having been cooked in beef broth, I almost forgot it was ground turkey. It was really beefy\u2014only leaner.<\/p>\n\n\n\n As for the rest of the soup, it certainly tasted good, especially on a cool Virginia autumn day. Again, it was almost like a chili. However, some of the other people I ate with claimed it was slightly “fruity.” I’m not sure about that. The spices certainly added a much-needed “kick.”<\/p>\n\n\n\n (The following recipe was taken and modified from Palatable Pastime):<\/p>\n\n\n\n Ingredients<\/p>\n\n\n\n 2 tbsp. olive oil<\/p>\n\n\n\n 1 tbsp. chopped garlic<\/p>\n\n\n\n 1 large onion, chopped<\/p>\n\n\n\n 2 medium zucchinis, diced<\/p>\n\n\n\n 15.5 oz. canned corn kernels<\/p>\n\n\n\n 14.5 oz. canned diced tomatoes<\/p>\n\n\n\n 4 cups beef broth<\/p>\n\n\n\n 15.5 oz. canned kidney beans<\/p>\n\n\n\n 2 tsp. ground cumin<\/p>\n\n\n\n 1.5 tsp. salt<\/p>\n\n\n\n 1 tsp. black pepper<\/p>\n\n\n\n 1 tsp. chili powder<\/p>\n\n\n\n 4 tbsp. cornstarch<\/p>\n\n\n\n 1 tsp. Worcestershire sauce<\/p>\n\n\n\n 1 tbsp. chopped cilantro<\/p>\n\n\n\n <\/p>\n\n\n\n Instructions<\/p>\n\n\n\n 1) Saut\u00e9 onion and garlic in olive oil in a large saucepan or soup pan.<\/p>\n\n\n\n 2) Add remaining ingredients and simmer gently for about 30 minutes. (Or place in slow-cooker and set on high for 4 hours or low for 6 hours or more).<\/p>\n","protected":false},"excerpt":{"rendered":" Cooking on the Ridge: Three Sisters Soup by James Coulter A couple weeks ago was Indigenous Peoples’ Day (formerly known as Christopher Columbus Day). To commemorate the occasion, I decided to try a traditional indigenous dish: Three Sisters Soup. This traditional recipe originates from the Haudenosaunee (Iroquois) people, though it is also enjoyed by the Cherokee and […]<\/p>\n","protected":false},"author":5,"featured_media":73540,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[749,748,750,418,751],"class_list":{"0":"post-73541","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-featured","8":"tag-cook","9":"tag-cooking","10":"tag-cooking-on-the-ridge","11":"tag-food","12":"tag-soup"},"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.winterhavendaily.com\/wp-content\/uploads\/2024\/10\/img_2300-2-1.jpg?fit=2000%2C2000&ssl=1","aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t![\"\"](\"https:\/\/i0.wp.com\/www.winterhavendaily.com\/wp-content\/uploads\/2024\/10\/img_2283-1.jpg?resize=696%2C696&ssl=1\")
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