Recipezaar: Native American,Soups recipes

Jerusalem Artichoke Soup

Mon, 04 Nov 2002 23:10:02 -0500

This is a First Nation's recipe and it is very good. Please do not confuse Jerusalem Artichokes with regular Artichokes. Jerusalem chokes are a root tuber and a great veggie to stir fry or have raw in a salad. Once you have them in your garden they will be there to stay. Prolific producers. -- posted by Bergy

Hangover Soup

Wed, 09 Apr 2003 20:06:48 -0400

This soup goes back for many generations in my home town. It's a delicious tomato macaroni soup with a good rich broth. I don't know how it got the name but it does seem to soothe a hangover. -- posted by Beeks

Cherokee Pepperpot Soup

Mon, 21 Apr 2003 20:00:01 -0400

I haven't tried this Native American recipe, but it looks very tasty and simple. Good for a cold afternoon? Enjoy! -- posted by Miraklegirl

Mohawk Corn Soup

Tue, 08 Jul 2003 20:02:55 -0400

A traditional Mohawk Indian soup that is very nutritious and very filling -- posted by Beeks

Posole (vegetarian)

Wed, 20 Aug 2003 20:02:20 -0400

This is a hearty main course soup. It's easy to stretch with more broth and/or veggies. It's so simple, quick and flavorful. Even my three-year-old grandson likes it! -- posted by SherryKaraoke

Zuni Jackrabbit Stew

Tue, 14 Oct 2003 20:00:29 -0400

Cooking times approx. -- posted by Iowahorse

Paganens (Algonquin Wild Nut Soup)

Tue, 14 Oct 2003 20:00:31 -0400

-- posted by Iowahorse

Three Sisters Soup With Red Bean and Corn Dumplings

Fri, 25 Jun 2004 20:00:16 -0400

A Native American Recipe from Organic Gardening Magazine from the 80's. As it appears here it is a great lacto ovo vegitarian dish. If this is not an issue feel free to add some chopped ham to the soup or to replace the oil with bacon drippings. The Three Sisters are Maize (corn), Beans and Squash. They were often grown together in the same field. The beans used the cornstalks for support and fixed nitrogen in the soil which the corn needed. The large leaves of the squash shaded the roots of the corn and beans and helped to conserve the water in the soil. They were often cooked and eaten together. The corn completes the incomplete protein of the beans and the squash added beta carotines. -- posted by Poll_of_the_Purple_Ilk

Adzuki Bean Soup

Sat, 09 Apr 2005 11:52:26 -0400

This is a mild soup that is healthy, simple, and quick. I used more soy sauce and I replaced the cubed squash with some pureed that I had in the freezer. I also added cayenne and red pepper flakes. I am also thinking some broth might be good in place of the water, for added flavor. From Eden Organic Foods. -- posted by Vino Girl

Mikodissimin-Opinabo (Pea, Bean & Potato Soup)

Wed, 28 Sep 2005 22:02:04 -0400

from the Abenaki. If you are curious about who they are see the link in the directions. -- posted by DR. House

Ogwissimanabo (Yellow Squash Soup)

Wed, 28 Sep 2005 22:02:32 -0400

And from my own background after posting all those other Native American Recipes.. Tuscarora -- posted by DR. House

Tumbleweed Chowder

Thu, 06 Oct 2005 20:13:03 -0400

Tumbleweed shoots. Native American, contemporary, SW America posted by Jim to a messagboard "It has a taste similar to split pea soup. No recipe I use is "set in stone" and any number of combinations can be used. Usually if I have any leftovers in the fridge they get thrown into another recipe. You have to gather the tumbleweed when it's just coming up about 4" high. Older plants are tough and to my knowledge inedible." -- posted by DR. House

Navajo Dried Corn Soup

Mon, 17 Oct 2005 22:05:54 -0400

recipe by Elaya K Tsosie Native American Traditional recipe A dried corn soup with pork and chilies -- posted by DR. House

Territorial Chile Posole Stew

Thu, 01 Dec 2005 13:53:09 -0500

Posole is lime-treated corn kernels, called "hominy" in many parts of the country. Posole comes in many different forms with the most popular being canned. This recipe calls for dried which is widely used in New Mexico. The dried is more flavorful because as it cooks it will absorb the spicy cooking liquid. In fact, towards the end of the cooking time, posole will "pop" and become fluffy flowers with a rich corn taste and soft chewy texture. The recipe is adapted from Real New Mexico Chile by Sandy Szwarc. If you can't get the dried you can sub a 29 ounce can drained. -- posted by PaulaG

Three Sisters Harvest Stew

Fri, 13 Jan 2006 22:00:08 -0500

This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks. -- posted by Kitsune

Summer Sisters Stew

Wed, 05 Apr 2006 15:11:37 -0400

A vibrant, deep herby stew perfect for blustery spring or early summer, bursting with Native American flavors of the 'three sisters' -- squash, beans, and corn. -- posted by BrotherAdso

New Corn-Stuffed Tamales (Tamale De Elote) -- Mayan

Sun, 16 Apr 2006 09:07:44 -0400

A great Mayan food my friend whos half Mayan and spanish she made this for me at my house on the Rez our whole family went nuts for this and we wanted more lol:) -- posted by Chef Otaktay

Kinigawissin (Assiniwi's Vegetable Soup)

Sun, 16 Apr 2006 09:08:19 -0400

this is a recipe givin to me by my ex gf Sarah who used to make this all the time at her house I really enjoyed this :) -- posted by Chef Otaktay

Corn Chowder

Sun, 16 Apr 2006 09:08:49 -0400

a yummy Native American Chowder Its pretty tasty and its simple and declious -- posted by Chef Otaktay

Algonquin Wild Nut Soup (Paganens)

Mon, 17 Apr 2006 13:31:40 -0400

a tasy native american soup thats simple and declious:) very easy to make and it is very tasty:) -- posted by Chef Otaktay

Mohawk Corn Soup

Tue, 18 Apr 2006 13:31:31 -0400

this is agreat recipe that my friend Kallie gave to me it was really yummy and my whole family loved it:) -- posted by Chef Otaktay

Delicious Chicken Barley Chili

Sun, 20 May 2007 20:56:52 -0400

This is a nice hearty meal that goes together very quickly. You can see how easy this recipe is to adjust for your familys spicy tolerance. None of these ingredients are ever really "optional" here. I tend to add more garlic and some cayenne if there aren't any kids eating. You can use the seasoned varieties of the beans, tomatoes, or anything else. I love Rotel. I serve with some warmed pitas or tortillas. -- posted by Jess4Freedom

Three Sisters Soup

Sun, 10 Jun 2007 21:56:21 -0400

As I was in search of way to use up my squash crop, I ran across this recipe at Allrecipes.com. It was submitted by: THE HOOVE and stated: "The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional." -- posted by Happy Hippie

Pine Nut Soup

Fri, 19 Oct 2007 23:03:48 -0400

Have not tried this yet. Given to me by someone. The instructions said this is a rich soup, so small portions recommended. From a Pueblo recipe. Serve this with Fry Bread (there are several recipes for Indian Fry Bread here on 'Zaar) -- posted by mikekey

Corn Chowder

Wed, 19 Dec 2007 20:59:49 -0500

Tis is a great tasing soup perfect for the winter. Serve with sandwiches or salad. -- posted by marobin

U'nega'gei

Tue, 03 Jun 2008 00:35:15 -0400

The Iroquois Confederacy included parts of what is now Ontario and Quebec. Their food sources included cultivation of corn, beans, and squash, hunting and fishing, and gathering. -- posted by realbirdlady

Seal Stew (Quallunaatitut)

Wed, 04 Jun 2008 13:42:53 -0400

Inuit live in the Artic regions of Alaska, Canada and Greenland. Traditionally their diet was very high in fat and protein, consisting almost entirely of fish, marine mammals, and large land animals such as polar bear and caribou. In recent times, changes to more sedentary lifestyles and higher consumption of processed grains and sugars have resulted in a very high rate of diabetes among the Inuit. Inuit Healthy Living Cookbook includes adaptation of traditional dishes to modern lifestyles. -- posted by realbirdlady

Anissabo (Pea Soup -- Cree Style)

Wed, 04 Jun 2008 17:45:07 -0400

The Cree are the largest group of First Nations in Canada, living in the plains and east to Hudson Bay. -- posted by realbirdlady

Hangover Soup

Wed, 24 Sep 2008 21:30:59 -0400

There is a running joke in my family, that when you are hung over, you need a big bowl of Hangover Soup! lol...And it's true! No matter how sick you feel, you always feel better after a bowl. or two! ;) -- posted by TalentedMissRara

Three Sisters Soup

Tue, 26 Jan 2010 09:21:19 -0500

"Three Sisters" refers to the wonderful combination of beans, corn and squash -- foods traditionally grown and consumed together by many American Indian tribes. In the garden, the corn is planted in the center, then the beans surround them and use the stalks as a trellis, then the squash is planted around the base to spread out. This recipe was printed in Natural Home Magazine's Nov/Dec 2009 issue. -- posted by Wish I Could Cook