Three Sisters Stew USDA Recipe for Schools

Serving Size: 50-100
In a harmonious blend of flavors and textures, the Three Sisters Stew combines tender butternut squash, sweet corn, hearty pinto beans, and vibrant carrots, reflecting the Native American cuisine and culture.
NSLP/SBP Crediting Information:
Legume as a Meat Alternate: ½ cup provides 0.25 oz eq meat/meat alternate, ½ cup total vegetable (⅛ cup additional vegetable, ⅛ cup red/orange vegetable, ¼ cup starchy vegetable).
Legume as a Vegetable: ½ cup provides ½ cup total vegetable (⅛ cup additional vegetable, ⅛ cup red/orange vegetable, ¼ cup starchy vegetable).
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
 

25 Servings

    Weight

    • 8 oz Oil, olive
    • 2 lbs *Squash, butternut, fresh, peeled, medium dice
    • 2 lbs *Carrots, fresh, peeled, medium dice
    • - - Salt
    • - - Pepper, black, ground
    • 2 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
    • 6 lbs Corn, frozen, thawed, drained
    • 2 lbs Broth, vegetable, low-sodium
    • 8 oz *Peppers, jalapeño, small dice (green bell pepper, optional)
    • 8 oz Margarine, low-fat
    • 4 oz Honey

    Measure

    • 1 cup Oil, olive
    • 1 qt 3 cups *Squash, butternut, fresh, peeled, medium dice
    • 2 qts *Carrots, fresh, peeled, medium dice
    • 1 tsp Salt
    • 1 tsp Pepper, black, ground
    • 1 qt Beans, pinto, canned, low-sodium, partially drained, rinsed
    • 3 qts Corn, frozen, thawed, drained
    • 1 qt Broth, vegetable, low-sodium
    • 2 cups *Peppers, jalapeño, small dice (green bell pepper, optional)
    • 1 cup Margarine, low-fat
    • ½ cup Honey

    50 Servings

      Weight

      • 1 lb Oil, olive
      • 4 lbs *Squash, butternut, fresh, peeled, medium dice
      • 4 lbs *Carrots, fresh, peeled, medium dice
      • - - Salt
      • - - Pepper, black, ground
      • 4 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
      • 12 lbs Corn, frozen, thawed, drained
      • 4 lbs Broth, vegetable, low-sodium
      • 1 lb *Peppers, jalapeño, small dice (green bell pepper, optional)
      • 1 lb Margarine, low-fat
      • 8 oz Honey

      Measure

      • 2 cups Oil, olive
      • 3 qts 2 cups *Squash, butternut, fresh, peeled, medium dice
      • 1 gal *Carrots, fresh, peeled, medium dice
      • 2 tsp Salt
      • 2 tsp Pepper, black, ground
      • 2 qts Beans, pinto, canned, low-sodium, partially drained, rinsed
      • 1 gal 2 qts Corn, frozen, thawed, drained
      • 2 qts Broth, vegetable, low-sodium
      • 1 qt *Peppers, jalapeño, small dice (green bell pepper, optional)
      • 2 cups Margarine, low-fat
      • 1 cup Honey

      Quantity
       

      25 Servings

        Weight

        • 8 oz Oil, olive
        • 2 lbs *Squash, butternut, fresh, peeled, medium dice
        • 2 lbs *Carrots, fresh, peeled, medium dice
        • - - Salt
        • - - Pepper, black, ground
        • 2 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
        • 6 lbs Corn, frozen, thawed, drained
        • 2 lbs Broth, vegetable, low-sodium
        • 8 oz *Peppers, jalapeño, small dice (green bell pepper, optional)
        • 8 oz Margarine, low-fat
        • 4 oz Honey

        Measure

        • 1 cup Oil, olive
        • 1 qt 3 cups *Squash, butternut, fresh, peeled, medium dice
        • 2 qts *Carrots, fresh, peeled, medium dice
        • 1 tsp Salt
        • 1 tsp Pepper, black, ground
        • 1 qt Beans, pinto, canned, low-sodium, partially drained, rinsed
        • 3 qts Corn, frozen, thawed, drained
        • 1 qt Broth, vegetable, low-sodium
        • 2 cups *Peppers, jalapeño, small dice (green bell pepper, optional)
        • 1 cup Margarine, low-fat
        • ½ cup Honey

        50 Servings

          Weight

          • 1 lb Oil, olive
          • 4 lbs *Squash, butternut, fresh, peeled, medium dice
          • 4 lbs *Carrots, fresh, peeled, medium dice
          • - - Salt
          • - - Pepper, black, ground
          • 4 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
          • 12 lbs Corn, frozen, thawed, drained
          • 4 lbs Broth, vegetable, low-sodium
          • 1 lb *Peppers, jalapeño, small dice (green bell pepper, optional)
          • 1 lb Margarine, low-fat
          • 8 oz Honey

          Measure

          • 2 cups Oil, olive
          • 3 qts 2 cups *Squash, butternut, fresh, peeled, medium dice
          • 1 gal *Carrots, fresh, peeled, medium dice
          • 2 tsp Salt
          • 2 tsp Pepper, black, ground
          • 2 qts Beans, pinto, canned, low-sodium, partially drained, rinsed
          • 1 gal 2 qts Corn, frozen, thawed, drained
          • 2 qts Broth, vegetable, low-sodium
          • 1 qt *Peppers, jalapeño, small dice (green bell pepper, optional)
          • 2 cups Margarine, low-fat
          • 1 cup Honey

          Ingredients
           

          25 Servings

            Weight

            • 8 oz Oil, olive
            • 2 lbs *Squash, butternut, fresh, peeled, medium dice
            • 2 lbs *Carrots, fresh, peeled, medium dice
            • - - Salt
            • - - Pepper, black, ground
            • 2 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
            • 6 lbs Corn, frozen, thawed, drained
            • 2 lbs Broth, vegetable, low-sodium
            • 8 oz *Peppers, jalapeño, small dice (green bell pepper, optional)
            • 8 oz Margarine, low-fat
            • 4 oz Honey

            Measure

            • 1 cup Oil, olive
            • 1 qt 3 cups *Squash, butternut, fresh, peeled, medium dice
            • 2 qts *Carrots, fresh, peeled, medium dice
            • 1 tsp Salt
            • 1 tsp Pepper, black, ground
            • 1 qt Beans, pinto, canned, low-sodium, partially drained, rinsed
            • 3 qts Corn, frozen, thawed, drained
            • 1 qt Broth, vegetable, low-sodium
            • 2 cups *Peppers, jalapeño, small dice (green bell pepper, optional)
            • 1 cup Margarine, low-fat
            • ½ cup Honey

            50 Servings

              Weight

              • 1 lb Oil, olive
              • 4 lbs *Squash, butternut, fresh, peeled, medium dice
              • 4 lbs *Carrots, fresh, peeled, medium dice
              • - - Salt
              • - - Pepper, black, ground
              • 4 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
              • 12 lbs Corn, frozen, thawed, drained
              • 4 lbs Broth, vegetable, low-sodium
              • 1 lb *Peppers, jalapeño, small dice (green bell pepper, optional)
              • 1 lb Margarine, low-fat
              • 8 oz Honey

              Measure

              • 2 cups Oil, olive
              • 3 qts 2 cups *Squash, butternut, fresh, peeled, medium dice
              • 1 gal *Carrots, fresh, peeled, medium dice
              • 2 tsp Salt
              • 2 tsp Pepper, black, ground
              • 2 qts Beans, pinto, canned, low-sodium, partially drained, rinsed
              • 1 gal 2 qts Corn, frozen, thawed, drained
              • 2 qts Broth, vegetable, low-sodium
              • 1 qt *Peppers, jalapeño, small dice (green bell pepper, optional)
              • 2 cups Margarine, low-fat
              • 1 cup Honey

              Quantity
               

              25 Servings

                Weight

                • 8 oz Oil, olive
                • 2 lbs *Squash, butternut, fresh, peeled, medium dice
                • 2 lbs *Carrots, fresh, peeled, medium dice
                • - - Salt
                • - - Pepper, black, ground
                • 2 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                • 6 lbs Corn, frozen, thawed, drained
                • 2 lbs Broth, vegetable, low-sodium
                • 8 oz *Peppers, jalapeño, small dice (green bell pepper, optional)
                • 8 oz Margarine, low-fat
                • 4 oz Honey

                Measure

                • 1 cup Oil, olive
                • 1 qt 3 cups *Squash, butternut, fresh, peeled, medium dice
                • 2 qts *Carrots, fresh, peeled, medium dice
                • 1 tsp Salt
                • 1 tsp Pepper, black, ground
                • 1 qt Beans, pinto, canned, low-sodium, partially drained, rinsed
                • 3 qts Corn, frozen, thawed, drained
                • 1 qt Broth, vegetable, low-sodium
                • 2 cups *Peppers, jalapeño, small dice (green bell pepper, optional)
                • 1 cup Margarine, low-fat
                • ½ cup Honey

                50 Servings

                  Weight

                  • 1 lb Oil, olive
                  • 4 lbs *Squash, butternut, fresh, peeled, medium dice
                  • 4 lbs *Carrots, fresh, peeled, medium dice
                  • - - Salt
                  • - - Pepper, black, ground
                  • 4 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                  • 12 lbs Corn, frozen, thawed, drained
                  • 4 lbs Broth, vegetable, low-sodium
                  • 1 lb *Peppers, jalapeño, small dice (green bell pepper, optional)
                  • 1 lb Margarine, low-fat
                  • 8 oz Honey

                  Measure

                  • 2 cups Oil, olive
                  • 3 qts 2 cups *Squash, butternut, fresh, peeled, medium dice
                  • 1 gal *Carrots, fresh, peeled, medium dice
                  • 2 tsp Salt
                  • 2 tsp Pepper, black, ground
                  • 2 qts Beans, pinto, canned, low-sodium, partially drained, rinsed
                  • 1 gal 2 qts Corn, frozen, thawed, drained
                  • 2 qts Broth, vegetable, low-sodium
                  • 1 qt *Peppers, jalapeño, small dice (green bell pepper, optional)
                  • 2 cups Margarine, low-fat
                  • 1 cup Honey
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 8 oz Oil, olive
                    • 2 lbs *Squash, butternut, fresh, peeled, medium dice
                    • 2 lbs *Carrots, fresh, peeled, medium dice
                    • - - Salt
                    • - - Pepper, black, ground
                    • 2 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                    • 6 lbs Corn, frozen, thawed, drained
                    • 2 lbs Broth, vegetable, low-sodium
                    • 8 oz *Peppers, jalapeño, small dice (green bell pepper, optional)
                    • 8 oz Margarine, low-fat
                    • 4 oz Honey

                    Measure

                    • 1 cup Oil, olive
                    • 1 qt 3 cups *Squash, butternut, fresh, peeled, medium dice
                    • 2 qts *Carrots, fresh, peeled, medium dice
                    • 1 tsp Salt
                    • 1 tsp Pepper, black, ground
                    • 1 qt Beans, pinto, canned, low-sodium, partially drained, rinsed
                    • 3 qts Corn, frozen, thawed, drained
                    • 1 qt Broth, vegetable, low-sodium
                    • 2 cups *Peppers, jalapeño, small dice (green bell pepper, optional)
                    • 1 cup Margarine, low-fat
                    • ½ cup Honey

                    50 Servings

                      Weight

                      • 1 lb Oil, olive
                      • 4 lbs *Squash, butternut, fresh, peeled, medium dice
                      • 4 lbs *Carrots, fresh, peeled, medium dice
                      • - - Salt
                      • - - Pepper, black, ground
                      • 4 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                      • 12 lbs Corn, frozen, thawed, drained
                      • 4 lbs Broth, vegetable, low-sodium
                      • 1 lb *Peppers, jalapeño, small dice (green bell pepper, optional)
                      • 1 lb Margarine, low-fat
                      • 8 oz Honey

                      Measure

                      • 2 cups Oil, olive
                      • 3 qts 2 cups *Squash, butternut, fresh, peeled, medium dice
                      • 1 gal *Carrots, fresh, peeled, medium dice
                      • 2 tsp Salt
                      • 2 tsp Pepper, black, ground
                      • 2 qts Beans, pinto, canned, low-sodium, partially drained, rinsed
                      • 1 gal 2 qts Corn, frozen, thawed, drained
                      • 2 qts Broth, vegetable, low-sodium
                      • 1 qt *Peppers, jalapeño, small dice (green bell pepper, optional)
                      • 2 cups Margarine, low-fat
                      • 1 cup Honey

                      Quantity
                       

                      25 Servings

                        Weight

                        • 8 oz Oil, olive
                        • 2 lbs *Squash, butternut, fresh, peeled, medium dice
                        • 2 lbs *Carrots, fresh, peeled, medium dice
                        • - - Salt
                        • - - Pepper, black, ground
                        • 2 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                        • 6 lbs Corn, frozen, thawed, drained
                        • 2 lbs Broth, vegetable, low-sodium
                        • 8 oz *Peppers, jalapeño, small dice (green bell pepper, optional)
                        • 8 oz Margarine, low-fat
                        • 4 oz Honey

                        Measure

                        • 1 cup Oil, olive
                        • 1 qt 3 cups *Squash, butternut, fresh, peeled, medium dice
                        • 2 qts *Carrots, fresh, peeled, medium dice
                        • 1 tsp Salt
                        • 1 tsp Pepper, black, ground
                        • 1 qt Beans, pinto, canned, low-sodium, partially drained, rinsed
                        • 3 qts Corn, frozen, thawed, drained
                        • 1 qt Broth, vegetable, low-sodium
                        • 2 cups *Peppers, jalapeño, small dice (green bell pepper, optional)
                        • 1 cup Margarine, low-fat
                        • ½ cup Honey

                        50 Servings

                          Weight

                          • 1 lb Oil, olive
                          • 4 lbs *Squash, butternut, fresh, peeled, medium dice
                          • 4 lbs *Carrots, fresh, peeled, medium dice
                          • - - Salt
                          • - - Pepper, black, ground
                          • 4 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                          • 12 lbs Corn, frozen, thawed, drained
                          • 4 lbs Broth, vegetable, low-sodium
                          • 1 lb *Peppers, jalapeño, small dice (green bell pepper, optional)
                          • 1 lb Margarine, low-fat
                          • 8 oz Honey

                          Measure

                          • 2 cups Oil, olive
                          • 3 qts 2 cups *Squash, butternut, fresh, peeled, medium dice
                          • 1 gal *Carrots, fresh, peeled, medium dice
                          • 2 tsp Salt
                          • 2 tsp Pepper, black, ground
                          • 2 qts Beans, pinto, canned, low-sodium, partially drained, rinsed
                          • 1 gal 2 qts Corn, frozen, thawed, drained
                          • 2 qts Broth, vegetable, low-sodium
                          • 1 qt *Peppers, jalapeño, small dice (green bell pepper, optional)
                          • 2 cups Margarine, low-fat
                          • 1 cup Honey
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 8 oz Oil, olive
                            • 2 lbs *Squash, butternut, fresh, peeled, medium dice
                            • 2 lbs *Carrots, fresh, peeled, medium dice
                            • - - Salt
                            • - - Pepper, black, ground
                            • 2 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                            • 6 lbs Corn, frozen, thawed, drained
                            • 2 lbs Broth, vegetable, low-sodium
                            • 8 oz *Peppers, jalapeño, small dice (green bell pepper, optional)
                            • 8 oz Margarine, low-fat
                            • 4 oz Honey

                            Measure

                            • 1 cup Oil, olive
                            • 1 qt 3 cups *Squash, butternut, fresh, peeled, medium dice
                            • 2 qts *Carrots, fresh, peeled, medium dice
                            • 1 tsp Salt
                            • 1 tsp Pepper, black, ground
                            • 1 qt Beans, pinto, canned, low-sodium, partially drained, rinsed
                            • 3 qts Corn, frozen, thawed, drained
                            • 1 qt Broth, vegetable, low-sodium
                            • 2 cups *Peppers, jalapeño, small dice (green bell pepper, optional)
                            • 1 cup Margarine, low-fat
                            • ½ cup Honey

                            50 Servings

                              Weight

                              • 1 lb Oil, olive
                              • 4 lbs *Squash, butternut, fresh, peeled, medium dice
                              • 4 lbs *Carrots, fresh, peeled, medium dice
                              • - - Salt
                              • - - Pepper, black, ground
                              • 4 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                              • 12 lbs Corn, frozen, thawed, drained
                              • 4 lbs Broth, vegetable, low-sodium
                              • 1 lb *Peppers, jalapeño, small dice (green bell pepper, optional)
                              • 1 lb Margarine, low-fat
                              • 8 oz Honey

                              Measure

                              • 2 cups Oil, olive
                              • 3 qts 2 cups *Squash, butternut, fresh, peeled, medium dice
                              • 1 gal *Carrots, fresh, peeled, medium dice
                              • 2 tsp Salt
                              • 2 tsp Pepper, black, ground
                              • 2 qts Beans, pinto, canned, low-sodium, partially drained, rinsed
                              • 1 gal 2 qts Corn, frozen, thawed, drained
                              • 2 qts Broth, vegetable, low-sodium
                              • 1 qt *Peppers, jalapeño, small dice (green bell pepper, optional)
                              • 2 cups Margarine, low-fat
                              • 1 cup Honey

                              Quantity
                               

                              25 Servings

                                Weight

                                • 8 oz Oil, olive
                                • 2 lbs *Squash, butternut, fresh, peeled, medium dice
                                • 2 lbs *Carrots, fresh, peeled, medium dice
                                • - - Salt
                                • - - Pepper, black, ground
                                • 2 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                                • 6 lbs Corn, frozen, thawed, drained
                                • 2 lbs Broth, vegetable, low-sodium
                                • 8 oz *Peppers, jalapeño, small dice (green bell pepper, optional)
                                • 8 oz Margarine, low-fat
                                • 4 oz Honey

                                Measure

                                • 1 cup Oil, olive
                                • 1 qt 3 cups *Squash, butternut, fresh, peeled, medium dice
                                • 2 qts *Carrots, fresh, peeled, medium dice
                                • 1 tsp Salt
                                • 1 tsp Pepper, black, ground
                                • 1 qt Beans, pinto, canned, low-sodium, partially drained, rinsed
                                • 3 qts Corn, frozen, thawed, drained
                                • 1 qt Broth, vegetable, low-sodium
                                • 2 cups *Peppers, jalapeño, small dice (green bell pepper, optional)
                                • 1 cup Margarine, low-fat
                                • ½ cup Honey

                                50 Servings

                                  Weight

                                  • 1 lb Oil, olive
                                  • 4 lbs *Squash, butternut, fresh, peeled, medium dice
                                  • 4 lbs *Carrots, fresh, peeled, medium dice
                                  • - - Salt
                                  • - - Pepper, black, ground
                                  • 4 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                                  • 12 lbs Corn, frozen, thawed, drained
                                  • 4 lbs Broth, vegetable, low-sodium
                                  • 1 lb *Peppers, jalapeño, small dice (green bell pepper, optional)
                                  • 1 lb Margarine, low-fat
                                  • 8 oz Honey

                                  Measure

                                  • 2 cups Oil, olive
                                  • 3 qts 2 cups *Squash, butternut, fresh, peeled, medium dice
                                  • 1 gal *Carrots, fresh, peeled, medium dice
                                  • 2 tsp Salt
                                  • 2 tsp Pepper, black, ground
                                  • 2 qts Beans, pinto, canned, low-sodium, partially drained, rinsed
                                  • 1 gal 2 qts Corn, frozen, thawed, drained
                                  • 2 qts Broth, vegetable, low-sodium
                                  • 1 qt *Peppers, jalapeño, small dice (green bell pepper, optional)
                                  • 2 cups Margarine, low-fat
                                  • 1 cup Honey
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 8 oz Oil, olive
                                    • 2 lbs *Squash, butternut, fresh, peeled, medium dice
                                    • 2 lbs *Carrots, fresh, peeled, medium dice
                                    • - - Salt
                                    • - - Pepper, black, ground
                                    • 2 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                                    • 6 lbs Corn, frozen, thawed, drained
                                    • 2 lbs Broth, vegetable, low-sodium
                                    • 8 oz *Peppers, jalapeño, small dice (green bell pepper, optional)
                                    • 8 oz Margarine, low-fat
                                    • 4 oz Honey

                                    Measure

                                    • 1 cup Oil, olive
                                    • 1 qt 3 cups *Squash, butternut, fresh, peeled, medium dice
                                    • 2 qts *Carrots, fresh, peeled, medium dice
                                    • 1 tsp Salt
                                    • 1 tsp Pepper, black, ground
                                    • 1 qt Beans, pinto, canned, low-sodium, partially drained, rinsed
                                    • 3 qts Corn, frozen, thawed, drained
                                    • 1 qt Broth, vegetable, low-sodium
                                    • 2 cups *Peppers, jalapeño, small dice (green bell pepper, optional)
                                    • 1 cup Margarine, low-fat
                                    • ½ cup Honey

                                    50 Servings

                                      Weight

                                      • 1 lb Oil, olive
                                      • 4 lbs *Squash, butternut, fresh, peeled, medium dice
                                      • 4 lbs *Carrots, fresh, peeled, medium dice
                                      • - - Salt
                                      • - - Pepper, black, ground
                                      • 4 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                                      • 12 lbs Corn, frozen, thawed, drained
                                      • 4 lbs Broth, vegetable, low-sodium
                                      • 1 lb *Peppers, jalapeño, small dice (green bell pepper, optional)
                                      • 1 lb Margarine, low-fat
                                      • 8 oz Honey

                                      Measure

                                      • 2 cups Oil, olive
                                      • 3 qts 2 cups *Squash, butternut, fresh, peeled, medium dice
                                      • 1 gal *Carrots, fresh, peeled, medium dice
                                      • 2 tsp Salt
                                      • 2 tsp Pepper, black, ground
                                      • 2 qts Beans, pinto, canned, low-sodium, partially drained, rinsed
                                      • 1 gal 2 qts Corn, frozen, thawed, drained
                                      • 2 qts Broth, vegetable, low-sodium
                                      • 1 qt *Peppers, jalapeño, small dice (green bell pepper, optional)
                                      • 2 cups Margarine, low-fat
                                      • 1 cup Honey

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 8 oz Oil, olive
                                        • 2 lbs *Squash, butternut, fresh, peeled, medium dice
                                        • 2 lbs *Carrots, fresh, peeled, medium dice
                                        • - - Salt
                                        • - - Pepper, black, ground
                                        • 2 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                                        • 6 lbs Corn, frozen, thawed, drained
                                        • 2 lbs Broth, vegetable, low-sodium
                                        • 8 oz *Peppers, jalapeño, small dice (green bell pepper, optional)
                                        • 8 oz Margarine, low-fat
                                        • 4 oz Honey

                                        Measure

                                        • 1 cup Oil, olive
                                        • 1 qt 3 cups *Squash, butternut, fresh, peeled, medium dice
                                        • 2 qts *Carrots, fresh, peeled, medium dice
                                        • 1 tsp Salt
                                        • 1 tsp Pepper, black, ground
                                        • 1 qt Beans, pinto, canned, low-sodium, partially drained, rinsed
                                        • 3 qts Corn, frozen, thawed, drained
                                        • 1 qt Broth, vegetable, low-sodium
                                        • 2 cups *Peppers, jalapeño, small dice (green bell pepper, optional)
                                        • 1 cup Margarine, low-fat
                                        • ½ cup Honey

                                        50 Servings

                                          Weight

                                          • 1 lb Oil, olive
                                          • 4 lbs *Squash, butternut, fresh, peeled, medium dice
                                          • 4 lbs *Carrots, fresh, peeled, medium dice
                                          • - - Salt
                                          • - - Pepper, black, ground
                                          • 4 lbs Beans, pinto, canned, low-sodium, partially drained, rinsed
                                          • 12 lbs Corn, frozen, thawed, drained
                                          • 4 lbs Broth, vegetable, low-sodium
                                          • 1 lb *Peppers, jalapeño, small dice (green bell pepper, optional)
                                          • 1 lb Margarine, low-fat
                                          • 8 oz Honey

                                          Measure

                                          • 2 cups Oil, olive
                                          • 3 qts 2 cups *Squash, butternut, fresh, peeled, medium dice
                                          • 1 gal *Carrots, fresh, peeled, medium dice
                                          • 2 tsp Salt
                                          • 2 tsp Pepper, black, ground
                                          • 2 qts Beans, pinto, canned, low-sodium, partially drained, rinsed
                                          • 1 gal 2 qts Corn, frozen, thawed, drained
                                          • 2 qts Broth, vegetable, low-sodium
                                          • 1 qt *Peppers, jalapeño, small dice (green bell pepper, optional)
                                          • 2 cups Margarine, low-fat
                                          • 1 cup Honey
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat tilt skillet or large stock pot to medium-high heat. Add olive oil.
                                          • Add the diced squash and carrots, and season with salt and pepper. Cook for 3 minutes, stirring occasionally, until the vegetables are brown on all sides and slightly fork tender.
                                          • Add pinto beans, corn, and broth and continue cooking over medium heat, stirring frequently for 2 minutes.
                                          • Add jalapeño, margarine, and honey. Stir until fully incorporated and cook over medium heat for 6 minutes.
                                            Critical Control Point:
                                            Heat to 135 °F or higher.
                                            Hold for hot service at 135 °F or higher. Transfer the stew to a full-size steam table pan (12" x 20" x 2 ½ ").
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Portion ½ cup with a 4 oz spoodle. Serve ½ cup.

                                          Nutrition INFORMATION

                                          Three Sisters Stew USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          0 ½ cup (4 oz spoodle)
                                          Calories
                                          130
                                          Total Fat
                                           
                                          6
                                          g
                                          9
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Sodium
                                           
                                          144
                                          mg
                                          6
                                          %
                                          Total Carbohydrate
                                           
                                          19
                                          g
                                          6
                                          %
                                          Dietary Fiber
                                           
                                          3
                                          g
                                          13
                                          %
                                          Total Sugars
                                           
                                          4
                                          g
                                          4
                                          %
                                          Added Sugars included
                                           
                                          0
                                          g
                                          Protein
                                           
                                          3
                                          g
                                          6
                                          %
                                          Vitamin A
                                           
                                          104
                                          mcg RAE
                                          Vitamin C
                                           
                                          13
                                          mg
                                          16
                                          %
                                          Calcium
                                           
                                          25
                                          mg
                                          3
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Squash, butternut, fresh: 2 lbs 6 oz
                                          Peppers, jalapeño, fresh: 8 oz
                                          Carrots, peeled, fresh: 2 lbs 6 oz
                                          100 Servings:
                                          Squash, butternut, fresh: 4 lbs 12 oz
                                          Peppers, jalapeño, fresh: 1 lb
                                          Carrots, peeled, fresh: 4 lbs 12 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          50 Servings:
                                          About 15 lbs/2 gal 2 full steam table pans (12" x 20" x 2 ½")
                                          100 Servings:
                                          About 30 lbs/4 gal 4 full steam table pans (12" x 20" x 2 ½")