Three Sisters (and a Brother) Soup

• 1–2 lbs (454–907 g) pork ribs, sliced into individual pieces
• 2 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, pressed
• 4 cups (960 ml) vegetable or chicken stock
• 1 bay leaf
• 1 medium butternut squash, peeled and chopped into 3/4 inch (2 cm) chunks
• Two 15 oz (425 g) cans of beans, drained – can use pinto, white, or black kidney beans, or a mix
• 1 15 oz (425 g) can fire-roasted tomatoes with their juices
• 2 cups (320 g) fresh or frozen corn kernels
• Kosher salt and pepper to taste
• Fresh herbs or minced jalapeños or chilis for garnish

Instructions

1. 1

   Heat the oil in a large pot over medium-high heat. Add the pork ribs and cook for about 7 minutes or until browned. Remove them to a plate and set aside.

2. 2

   Heat 1 tbsp (15ml) olive oil in a large pan. Add the onions and cook over medium heat for about 7 minutes until softened but not browned. Add the garlic and cook for about 20 seconds until fragrant. Stir in the stock, bay leaf, squash, and reserved pork ribs. Bring everything to a simmer and simmer covered for 30–40 minutes.

3. 3

   Add the tomatoes, beans, and corn, and simmer uncovered for another 40 minutes until everything is nicely thickened. Remove the bay leaf and serve garnished with fresh herbs and/or peppers.