MOHAWK INDIAN CORN SOUP

Mohawk Indian Corn Soup image

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.

Provided by Mohawk

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

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Ingredients

1 tablespoon olive oil, or as needed
1 ¾ pounds pork loin fillet, cut into 1-inch cubes
6 cups water
3 cubes beef bouillon
3 cubes chicken bouillon
3 cups cubed rutabaga
2 cups chopped carrots
2 cups chopped celery
2 (15.5 ounce) cans canned hominy, drained
1 (15 ounce) can kidney beans, rinsed and drained
salt and ground black pepper to taste

Steps:

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.
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.
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.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 43.5 g, Cholesterol 62.3 mg, Fat 11.4 g, Fiber 11.5 g, Protein 30.5 g, SaturatedFat 3.3 g, Sodium 1588.7 mg, Sugar 9.5 g