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.
Three Sisters Soup in the Crockpot
Lately in our NYC garden, we’ve been experimenting with old-school planting methods, especially the “Three Sisters” technique — corn, beans, and squash growing together in harmony. Watching those staples thrive side by side got me thinking about how perfectly they pair in the kitchen too. Instead of just admiring them, I wanted to turn that trio of garden flavors into a comforting, hands-off meal.
That’s how this Slow Cooker Three Sisters Soup was born! Hearty and cozy, it’s packed with butternut squash, hominy (or corn), green beans, and tender potatoes simmered in a savory broth and thickened with butter and flour. It’s a set-and-forget slow cooker favorite that tastes like fall harvest in every spoonful. We love serving it with warm ciabatta or Italian herb bread — a real garden-to-table treat!
How To Make
Optional but highly recommended: Sauté chopped onion and garlic in a little butter or oil until soft and fragrant (about 3–4 minutes). This adds a lot of depth to the soup.
Place potatoes and butternut squash in the bottom, then add green beans and hominy (or substitute corn if you prefer). Pour in 5 cups of chicken or vegetable broth, and sprinkle in salt, pepper, smoked paprika, cinnamon, and thyme. Add the sautéed onion and garlic, or raw if you skipped step 1.
Cover and cook on LOW for 6–7 hours, until the potatoes are fork-tender.
Mix melted butter and flour, then stir into the slow cooker. Cook another 5–10 minutes until slightly thickened.
Serve the soup hot in bowls. Optional: top with Parmesan cheese.
Ingredient Swaps
- If you can’t find hominy – Hominy is commonly found in the beans section with Goya products. If you can’t find hominy, use fresh or canned corn instead.
- Broth: chicken or vegetable both work well.
- Spices: smoked paprika adds depth, but regular paprika works too.
Storing and Freezing
To store : Keep any leftover soup in an airtight container. Store them in the fridge for 2 to 3 days. To reheat, warm gently on the stove over medium heat, stirring occasionally, until heated through. You can also reheat in the microwave in individual bowls, covered, for 1–2 minutes, or until warmed up.
To freeze : The soup freezes well for about 3 months. Keep the cooked and cooled leftovers in airtight containers or freezer-safe bags to keep everything tasting fresh. Let them thaw in the fridge overnight before reheating on the stove or microwave.
Pin for later:
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!).
Video:
Garden Harvest Slow Cooker Three Sisters Soup
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!).
Video
Recipe Created by Pamela Reed for brooklynfarmgirl.com
