Soup: Mexico – Central Mexico / Indigenous Nahua and Purépecha traditions – Sopa de las Tres Hermanas (Three Sisters Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 2 tbsp (30 ml) corn oil or sunflower oil
- 1 medium onion, approx. 6 oz (170 g), chopped
- 2 cloves garlic, minced
- 2 cups (310 g) cooked hominy or fresh corn kernels (can substitute fresh corn)
- 2 cups (340 g) cooked pinto or black beans
- 2 cups (300 g) diced calabaza or other squash
- 6 cups (1.4 L) water or light chicken/vegetable broth
- 1 small handful fresh epazote (or 1 tsp (1 g) dried epazote)
- 1/4 cup (30 g) masa harina mixed with 1/2 cup (120 ml) warm water to make a slurry
- 1–2 dried chile de árbol, stemmed and toasted (optional) or 1 jalapeño, seeded and chopped for mild heat
- 1 tsp (5 g) fine sea salt, adjust to taste
- 2 tbsp (30 ml) chopped cilantro or spring onion for garnish

Instructions

1. Heat the oil in a pot over medium heat. Sauté the chopped onion until soft, about 5 minutes; add garlic and cook 30 seconds.
2. Add hominy or corn, cooked beans, diced squash, toasted chile if using, and water or broth. Bring to a gentle boil.
3. Reduce heat and simmer until squash is tender, about 15–20 minutes.
4. Stir in the masa harina slurry slowly, whisking to avoid lumps; simmer 5–8 minutes until broth thickens slightly and masa flavor is cooked through.
5. Add epazote and salt, adjust seasoning, remove chile stems if used, and serve hot garnished with chopped cilantro or spring onion.