Dried Sweet Corn Soup

Published on April 15, 2014 by Carol

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Dried Sweet Corn Soup

Tribal Affiliation: Oneida, Wisconsin, from the Powless crew

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Orgin of Recipe: Offered by Georgia …who learned this from her sister-in-law Bonnie Stoneman.

Type of Dish: Contemporary & Traditional


  • 1 lb of dried kidney beans and some people prefer about 6 potatos cubed.
  • 1/2 lb of side pork or salt pork cubed.
  • 1 lb dried venison or dried beef.
  • 4 cups dried sweet corn.
  • about 1 gal of water, if corn expands big time than add more!
  • Directions:
    Boil corn, kidney beans and pork for a hour then add dried meat and potatos.
    Cook about another hour or until everything is done.

    Note: This soup is good to serve after ceremonies, sweats and all other traditional feasts

    Source: Nativetech

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    Did You Know?

    Freeze dried food is a Native Invention. The Inca of Peru used to preserve potatoes using a freeze-dry process. They would put them on mountain terraces, and the solar radiation and extremely cold temperatures created a freeze-dried product that lasted indefinitely.

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