Last fall, local Abenaki scholar and tribe member Fred Wiseman, Abenaki Chef Jessee Lawyer, and Shelburne Farms Executive Chef Emeritus Jim McCarthy teamed up to prepare a Three Sisters soup that incorporated traditional ingredients important to the Abenaki. (photo by Sarah Webb for Shelburne Farms) Read more about the ingredients in this special soup on the Shelburne Farms blog. 🌱Three Sisters Soup🌱 68oz or 8.5C chicken broth 1 large winter squash cut into cubes* 4C corn 4C pre-cooked beans* 1 large diced onion 3 cloves garlic, minced 2 bay leaves 2T tomato paste 1T olive oil 1T butter 3T celery flakes 1t allspice 1t chili powder Sea salt and black pepper DIRECTIONS Soak the beans overnight. Drain in the morning, rinse, and put in a pot. Fill the pot with fresh water, approximately two inches above the level of the beans. Bring to a boil and then let gently simmer until beans are tender. Reserve the bean water. In a separate pot, sauté the onions, garlic, corn, and squash. Add alls...