Three Sisters Soup–an easy Instant Pot or slow cooker vegetable soup with zucchini, corn, tomato, white beans and more.
Three Sisters Soup
Today’s recipe is a delicious vegetable soup (you can add in meat if you want!) that is fast and easy to make. There is not a ton of prep or chopping. It’s perfect for a light dinner or for lunches throughout the week. We loved this with a dollop of sour cream and some avocado to add some creaminess. Enjoy!
This recipe is adapted from Palatable Pastime. The author states, “I put together a recipe for soup using corn, squash and beans which are known as the three sisters. These crops are commonly grown together for the complementary qualities in helping each grow. It had been a growing practice for native American cultures for ages. Since each is harvested generally together, they are perfect together in a tasty soup.”
Ingredients/Substitution Ideas
- Water
- Better than Bouillon Vegetable Base
- Dry minced onion
- Garlic–or 1 tsp garlic powder
- Diced tomatoes–or crushed tomatoes
- Great northern beans–or kidney, pinto, cannellini
- Frozen sweet corn–or canned
- Worcestershire sauce
- Cumin
- Chili powder
- Black pepper
- Kosher salt
- Zucchini
- Avocado
- Sour cream
Steps
Add water, vegetable base, onion, garlic, tomatoes, beans, corn, Worcestershire, cumin, chili powder, black pepper and salt to Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir in the zucchini and replace the lid. Let zucchini cook in the hot broth for 5-10 minutes on the keep warm setting.
Ladle into bowls and top each serving with some avocado and a tablespoon of sour cream.
Notes/Tips
- Serve with breadsticks, cornbread, or a dinner roll.
- You can add meat to this soup if you wish. Try adding in cooked, chopped chicken, browned ground beef or ground turkey.
- You can add 1/3 cup of rice (5 minute pressure cook), orzo (1 minute pressure cook) or pasta (3 minute pressure cook) to this soup. Another option is to add in some cubed potatoes (4 minute pressure cook time).
- This recipe can be gluten free if you use gluten free worcestershire sauce.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with sweet corn are Holy Moly Soup and Welcome Back Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Three Sisters Soup
- Prep Time: 15 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 16 minutes
- Yield: 4–6 servings 1x
Description
An easy Instant Pot or slow cooker vegetable soup with zucchini, corn, tomato, white beans and more.
Ingredients
- 3 cups water
- 1 Tbsp Better than Bouillon Vegetable Base
- 2 Tbsp dry minced onion
- 1 Tbsp minced garlic
- 1 (14.5 oz) can diced or crushed tomatoes
- 1 (15 oz) can great northern beans, rinsed and drained
- 1 cup frozen sweet corn
- 1 Tbsp Worcestershire sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1 small zucchini, sliced
- 1 large avocado, diced
- 6 Tbsp sour cream
Instructions
Instant Pot Instructions:
- Add water, vegetable base, onion, garlic, tomatoes, beans, corn, Worcestershire, cumin, chili powder, black pepper and salt to Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the zucchini and replace the lid. Let zucchini cook in the hot broth for 5-10 minutes on the keep warm setting.
- Ladle into bowls and top each serving with some avocado and a tablespoon of sour cream.
Slow Cooker Instructions:
- Add water, vegetable base, onion, garlic, tomatoes, beans, corn, Worcestershire, cumin, chili powder, black pepper and salt to slow cooker.
- Cover and cook on low for 2 hours. Add in the zucchini and cook for 1 additional hour.
- Ladle into bowls and top each serving with some avocado and a tablespoon of sour cream.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More Instant Pot soups to try…
Six Dollar Soup
A delicious, simple vegetable soup that is inexpensive and fast to put together. Make it in your Instant Pot or Crockpot.
Yum Yum Soup
Shrimp soup with jasmine rice that’s finished off with a drizzling of yum yum sauce.
Hocking Hills Soup
Instant Pot (or Crockpot) pumpkin-sweet potato spiced soup with chicken and cream. It’s cozy and warm and absolutely delicious.
Diet Friendly Soup
A cozy soup with only 166 calories per serving. With ground turkey, mushrooms, green beans, tomatoes and more this Instant Pot or Crockpot soup fills you up and warms you up.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This soup was so EZ to make & very delicious! 3 days ago it was 91 degrees here, yesterday morning it was 41 degrees! Soup weather for sure. This is FL. We tell visitors “if you don’t like the weather wait about 10 min & it’ll change.” Anyway, 3 Sisters Soup was a hit here & at the in-laws. I did brown a lb of hamburger first (hubby is a die-hard carnivore) & I added a couple of cubed potatoes as well as some of the last snapped green beans from our garden. This one was great, Karen, thanks for sharing.
Sounds like an awesome version and that is a wild temperature swing! But yes it’s now soup weather!