Native American Indians have always had various soups as part of their diet. Prior to the Europeans bringing metal pots, the Plains Indians would use the stomach of the buffalo to cook soups and stews over an open fire.
Today, many different kinds of soups can be tasted at powwows and other Native socials.
On a cold evening, a bowl of hot soup is wonderful.
Corn Soup
2 cups cooked corn
1/2 lb. salt pork
2 large onions, sliced
3 cups potatoes, boiled and diced
4 cups hot whole milk
2 cups boiling water
Salt and pepper to taste
Cut pork into 1/2 inch dice; add onion and cook slowly 5-10 minutes, stirring until transparent but not browned.
Add corn, potatoes, hot milk and boiling water.
Season to taste and serve hot.
Goes good with fry bread.
Peanut Soup
9 1/4 ounce jar of dry roasted peanuts
2 cups water
2 cups milk
2 packages of 5 1/4 gram instant chicken broth
1 tablespoon minced chives
Chop the nuts fine and place with remaining ingredients in a large saucepan.
Cook over medium heat about 20 minutes, stirring frequently.
Serve hot.
Pumpkin Soup
1 small pumpkin (may use large can of pumpkin)
4 cups beef broth
Green onion tops, sliced thin
1/2 Tablespoon Peanut Oil
1/3 Tablespoon Maple Syrup
1/4 teaspoon Allspice
Chopped hazelnuts
Salt & Pepper to taste
Place pumpkin in saucepan; add allspice, salt, pepper, peanut oil and maple syrup. Slowly stir in broth.
Simmer on medium heat about 5 to 8 minutes.
Add hazelnuts and onion as garnish. Serve hot.
Cream of Broccoli Soup
1 lb. fresh broccoli
1 1/2 quarts chicken stock
4 to 5 slices bacon, cooked
1/2 lb. cheddar cheese
1/4 cup sour cream
1 onion, small
1/2 cup butter
3/4 cup flour
1 cup hot milk
Cook the broccoli in chicken stock for about 7 to 8 minutes, then remove broccoli.
In a small pan, brown onion in butter; add flour gradually to chicken stock and blend until smooth.
Next add broccoli, hot milk, cheese, bacon and sour cream.
Stir thoroughly and heat, but do not bring to a boil.
Nut and Mint Soup
Two 10 1/2 ounce cans beef consomme
1/2 cup raw pinon nuts
Leaves of 2 stalks of mint, washed
Two 1 lb. 4 ounce cans chick-peas, drained and rinsed
3 cups water
Fresh ground pepper to taste
Place consomme, water and pinon nuts in a large saucepan and bring to a boil.
Reduce heat, add chick-peas, and simmer for 15 minutes.
Turn heat off, add mint leaves; let steep one minute.
Serve immediately. Season each helping with fresh pepper.
Venison Soup
1 pound venison, cubed
1 large can V-8 juice
3 carrots, diced
2 tablespoons Worcestershire sauce
4 potatoes, diced
2 onions, diced
2 teaspoons Tabasco sauce
2 bell peppers, diced
1 large can tomatoes
3 celery stalks, diced
salt and pepper to taste
In a skillet, brown venison cubes in small amount of oil; transfer to a
large pot. Cover the meat with cold water, then add the remaining
ingredients. Simmer slowly for approximately 1 hour.
Turkey and Wild Rice Soup
Turkey meat (Use more of less depending on how much turkey you want in the soup)
4 cups wild rice (cooked plain)
9 cups water
1/4 cup chopped green or red onion ( You can use less or more onion if you wish, according to your taste)
2 large carrots (chopped) These are optional
1/2 teaspoon of thyme, fresh is best
1 bay leaf
A pinch of parsely
Salt and pepper ( to your own taste)
Bring the water to a boil and add all the ingrediants execpt for the wild rice.
Reduce the heat and let the soup simmer for about 2 hours
Skim off any extra fat you don't wish to have and add the wild rice
Simmer again for 15 mintues
Best served when hot
