Mohawk Indian Corn Soup

Mohawk Indian Corn Soup

Mohawk

"On the Akwesasne Reservation where I grew up I have fond memories of corn soup always being on the stove on New Year's Eve. Friends and family would stop in and have a bowl or two and celebrate the end of the year. I continue this tradition with my own family now. Use canned Indian corn instead of hominy if available."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings 401 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1653 mg
  • 66%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
  2. Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
  3. Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

My family is from Akwesasne and, living far away in Georgia, I've been trying to find a recipe (that's been written down) for this soup from home. Today, I used a ham shank for the pork and add...

My daughter made this using ham and turnips. Delicious!

This recipe is easy, versatile and delicious! I added acorn squash instead of rutabagas. I also added onions, but it would have been great even without the onions.

Other stories that may interest you