Hulled Corn Soup
Description
This Indian soup features Dried Indian corn kernels, Salt pork, Dry red kidney beans, Hardwood ashes. It delivers hearty, protein-packed satisfaction. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Put enough water in an old kettle to cover the corn, Bring to a boil; add corn and ashes.
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Cook about 20 minutes, stirring frequently.
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This loosens the hulls or shells on the corn.
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When the hulls slip off the kernels by working between the fingers,
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drain the water and rinse corn in cold water, working corn with the fingers to help
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remove hulls.
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Drain and parboil; drain, rinse and parboil again.
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Repeat several times until the parboiled water looks clean and clear, (A handmade basket is traditionally used for this purpose.) When corn is good and clean,
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place it in a large kettle or canner with clean water.
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Parboil washed beans separately until water is colored;
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add both water and beans to the corn mixture.
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Cut salt pork into small pieces; add to the corn and beans.
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Be sure to use plenty of water because the corn will swell as it cooks.
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Cook 3 or 4 hours, or until corn is tender, stirring occasionally and adding water as needed
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 472.4kcal
- % Daily Value *
- Total Fat 17.8g28%
- Saturated Fat 5.2g26%
- Cholesterol 68.1mg23%
- Sodium 89.3mg4%
- Total Carbohydrate 56.6g19%
- Dietary Fiber 7.6g31%
- Sugars 15.5g
- Protein 33.6g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
ashes, beans, boiling, corn, dried, dry, hardwood, hulled, indian, kernels, kidney, pork, red, salt, soup, title, vegetables
