Five years ago, I shared a version of this Native American Three Sisters Soup on my soup blog, and because I believe in the magic of the Three Sisters (beans, squash and corn, planted together in a mutually supportive ecosystem), I thought I'd freshen up the recipe and post it here. After all, who couldn't use some magic in their life? The power of this soup begins in the field: the beans climb onto the corn, and return nitrogen to the soil; the squash, nourished by the beans, provides shade to the shallow roots of the corn plants and keeps the weeds down. Native Americans believe that since these three foods protect each other while growing, they will protect whoever eats them together. The apple cider adds sweetness that a splash of cider vinegar balances nicely. If you're looking for a great make-ahead-and-freeze soup, put this one on your list. You never know when you'll need a little bit of magic.