Three Sisters Soup & Whole Wheat Flatbread

SERVES: 6 + 3 small flatbreads


Flatbread Ingredients

  • ½ cup whole wheat flour + ¼ cup for kneading

  • 1 Tbsp oil

  • ¼ tsp salt

  • ¼ cup warm water

Soup Ingredients

  • 2 Tbsp oil

  • ½ medium onion, chopped

  • 1 medium carrot, peeled & chopped

  • 1 celery stalk, chopped

  • 1 poblano pepper, diced

  • ½ teaspoon salt

  • 1-1 ½ cups seasonal squash, diced

  • 2 large garlic cloves, minced

  • ¼ tsp black pepper

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 6 cups chicken or vegetable broth

  • 1 Roma tomato, diced

  • 1 (15oz) can sweet corn, drained & rinsed

  • 1 (15oz) can black beans, drained & rinsed


  • ¼ cup cilantro, minced


Flatbread Directions

  1. In a medium bowl, combine flour, salt and oil with a fork using a mashing motion until the mixture can be packed into a shape, but is still crumbly.

  2. Pour in water and mix until it begins to pull together.

  3. On a floured surface, knead dough until smooth, 4-5 minutes

  4. Separate dough into three equally sized pieces. Form pieces into small balls and using your hands, flatten as thinly and evenly as possibly.

  5. Bring a pan to medium high heat and cook each flatbread 1-2 minutes per side. Turn off heat and keep warm in a clean kitchen towel.

Soup Directions

  1. Heat oil in a medium pot on medium high heat. Sauté onion, carrot, celery, poblano pepper, and salt, sauté for another 5-7 minutes. Add quash, garlic, and seasoning, sauté for 1-2 minutes.

  2. Stir in broth, tomato, corn, and beans. Cover, bring to a boil, then simmer for 10-15 minutes uncovered. Taste and adjust for seasoning. Turn off heat.

  3. Serve warm with flatbread, garnish if desired.

Three Sisters Soup
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