Garden Harvest Slow Cooker Three Sisters Soup
Easy Slow Cooker Three Sisters Soup with butternut squash, hominy, green beans, and potatoes simmered in a savory, cozy broth — a set‑and‑forget meal perfect for chilly days.
Servings 8
Ingredients
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 2 cups potatoes peeled and chopped into 1/2 inch pieces
- 2 cups butternut squash peeled and cut into 1/2 inch cubes (smaller cubes cook faster and get more flavor from the broth)
- 1 (15 oz can) white hominy drained, can also use canned or frozen corn if you want
- 2 cups green beans ends trimmed and cut into thirds
- 5 cups chicken broth or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1 teaspoon dried thyme could also sub Italian seasoning if you have it instead
- 2 tablespoons butter melted
- 2 tablespoons all-purpose flour
Instructions
- In a small skillet, sauté the onion and garlic in 1 tbsp butter or olive oil until soft and fragrant (about 3–4 minutes). Note: This step adds extra flavor, but you can skip if you want the fastest version.
- Place the potatoes and butternut squash in the bottom of the crockpot. Add hominy and green beans on top. Pour in the broth. Add the sautéed onion and garlic (or raw if you skipped step 1). Sprinkle in salt, pepper, smoked paprika, cinnamon, and thyme.
- Cover and cook on LOW for 6–7 hours. Check the potatoes at 6 hours — they should be fork-tender. If not, cook an extra 30–60 minutes.
- Mix melted butter and flour together in a small bowl. Stir the mixture into the slow cooker and cook another 5–10 minutes until slightly thickened.
- Taste and adjust seasoning. Serve hot in bowls with Parmesan cheese on top if desired (I would!).