4 cups or 2 (15 ounce) cans corn
4 cups or 2 (15 ounce) cans beans
1 large winter squash, peeled, seeded, and cubed (acorn, butternut, hubbard, pumpkin)
1 large onion, chopped
1 teaspoon ground allspice, or about 5 whole allspice, cracked, in a tea ball/soup sock
salt and black pepper, to taste
1. Throw everything into a good heavy soup pot. Add enough water to cover everything by 2" (I use the halfway-up-my-finger measurement).
2. Bring everything to a boil, boil about 3-5 minutes, then turn way down to a gentle simmer.
3. This was meant to be left on the hearth all night for the watchstanders' and hunters' meals, so let it simmer for 3 hours at the least.
You can also leave this in a crock pot/slow cooker on low overnight instead! Pronounced nah-son-ponnn monooeeg'ee-soh-ack, or in English, 3 Sisters' Soup. Serve this with a hearty bread or traditional banik.
Source of recipe: A Native American/First Peoples recipe from my family. Translation: Scribbled down while my Aunties argued over what went in it.