Jeremiah's 3 Sisters Soup

Soak soup beans overnight.

Place the dry beans and broth in a large pan on low and simmer.

Cut the squash in half and clean out the seeds.

Bake in a dish with one inch of water until squash is tender.

Remove from rind, mash, and add to soup.

Add the diced bacon to a cold pan and heat to medium rendering off the fat. Add bacon bits to soup.

In the grease, brown the onion and garlic and add to the soup.

Add the corn and cook covered until beans are tender. Salt and pepper to taste. Serve with cornbread.