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CHICKASAW "THREE SISTERS SOUP" RECIPE | Native American Heritage Month

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Chickasaw Three Sisters Stew Recipe

2 cups onions, diced
6 cups water
2 cans diced tomatoes, no salt added (14.5-oz. can)
6 cups red skinned potatoes, cubed
1 can tomato sauce, no salt added (15-oz. can)
1 cup corn, frozen
1 cup yellow squash, diced
1 can light red kidney beans, drained and rinsed (15.5-oz. can)
1 can black-eyed peas, drained and rinsed (15.5-oz. can)
½ can quick cooking barley
4 garlic cloves, minced
1 ½ teaspoon black pepper

In a large stockpot, add all ingredients. Bring to a boil, then lower heat and simmer for 30-45 minutes until the potatoes are soft. Serve immediately.


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  1. East Meets Kitchen says:

    Hi everyone. I'm back with some more Native American recipes for the month of November😊 The background behind Three Sisters Soup is so interesting and really speaks to the connectedness of land and food. I have 3 more recipes to go and the ingredients and techniques have taught me so much more about what I can do with food. Anyways, hope you all enjoy this one.

  2. C0lorful_Cloud says:

    Im 50% native and i love my mothers side of tradition its so great and i would love to make her native american foods because she is 100% native :3

  3. Theresa Kelly says:

    Great video! I can’t wait to make this and serve it with my fry bread!

  4. Mikey Rulezz says:

    I can do this for vegetarians day. Friday…. Yes. I don't have to cook so many dishes….. Thank you I will try. P. Shanthy from Malaysia

  5. 이진걸 says:

    Is this dish called "succotash" as well? Or are they two totally different dishes?

  6. I so appreciate you for featuring not only Native cuisine, but information about Native peoples <3

  7. RealLifeSeeker says:

    Nice texture.. Beautiful

  8. Morganlefay says:

    Thanks (chi Miigwetch) for doing this. We are trying to reestablish food sovereignty. Many of us live in food deserts and have to drive 30-60 miles to get decent food. Otherwise we are stuck with commodity food- oppression food that causes sickness. Now my people have the highest rate of diabetes of any other race in the us. People like the sioux chef and you are bringing focus back to healthy, traditional foods. For a country that was ours it’s always made me wonder why there are so many foreign cuisines here (Greek, Mexican, Italian, French, Chinese, Japanese, Thai etc) but hardly any native cuisine restaurant establishments. And I hope more focus on our foods will help.

  9. NDN AF says:

    Chukma! That's one of my tribes! Seminole being the other. Thanks for this video!

  10. Leo Apanasenko says:

    sry i am european and i dont know that is a can of quick cooking barley?
    like there are big cans there are small cans is there some unit of weight?

  11. Rachael DeLashmit says:

    I have to try this thank you

  12. alamamagator says:

    I grew up eating this but we just omitted squash. It was kind of passed down. I guess someone at some point in my family didn’t like squash. We’d eat it with cornbread (fried or baked). We also didn’t use barley.

  13. SUJI & FOODIES says:

    Really enjoyed sisy..let's stay connected.regards from India ❤️

  14. Mastertromos G says:

    I am partly native american and im excited to make this

  15. Ansel says:

    Please make more Native America recipes! I absolutely love these videos, and there very rare to find. Thank you so much for this recipe, I’m looking forward to making it.

  16. Chicken Toes says:

    Looks amazing! Can't wait to try it

  17. Spade says:

    This looks delicious and healthy ❤️ And I'm pescetarian, so I can have it! I don't have a ton of Native American blood in me, but I want to appreciate the culture and cuisine nonetheless. Thanks for this 🙂

  18. Craig Gibson says:

    I'm of the Chickasaw Nation. Loved this video. Not sure if anyone mentioned this to you yet, but in terms of salt, Chickasaws do not salt during cooking because they let each individual salt their own bowl to their liking once they get it. Thanks for the lovely representation!

  19. R N says:

    So beautiful!

  20. Nia Garcia says:

    Perfect for the season! I can't wait to give this one a go! 🙂

  21. machinesofgod says:

    This with cornbread 😎

  22. Sweet Karma 13 says:

    This is very similar to the chili I make. I'll have to try this recipe as well.

  23. Hu Yifeng says:

    Looking forward to more native American recipes! I like that you're introducing us to cuisines from diff regions/cultures 😊😊

  24. patty 8873 says:

    It looks good but seems like it would be a little bland for me. I don’t think I could control myself from adding some spices.

  25. Levent O. says:

    Awesome!! Looks delicious!

  26. seeker 94 says:

    Loving these😍😋

  27. Yvonne says:

    Simple, healthy and looks delicious 🙌

  28. tamcon72 says:

    There is a low mentality that is apparently magnetized to your attempts to do the native peoples of America justice in these videos. I just don't understand such diminished an understanding of history and so vulgar a rejection of information about it. You are celebrating the rich culinary heritage of a culture that has contributed so much to American history and traditional land use, and I admire your efforts to do so. The soup looks vital and nourishing; TFP.

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