Traditional Haudenosaunee Corn Soup

Corn soup has been a traditional staple of the Haudenosaunee foodways for generations and remains an important dish at community gatherings. Built around hulled white corn and beans—two of the Three Sisters—the soup is traditionally enriched with meat such as venison or turkey, producing a simple but hearty and nourishing meal.

Recipe makes 6 to 8 servings (about 10 to 12 cups)

Whatcha Need

• 2 cups prepared hulled white corn (hominy)
• 1 cup dried cranberry or kidney beans, soaked overnight and cooked until tender
• 1½ -2 pounds bone-in turkey or venison
• 8 cups water, or enough to generously cover the meat
• Salt, to taste

Whatcha Do

1. Place the meat in a large pot and cover with the water. Bring to a boil, reduce to a gentle simmer, and cook for about 2 hours, or until the meat is tender and the broth is flavorful.
2. Remove the meat and bones. When cool enough to handle, separate the meat from the bones, cut or tear it into bite-size pieces, and return it to the broth.
3. Add the prepared hulled white corn and cooked beans.
4. Continue simmering over low heat until the corn is tender and has begun to “blossom” and the flavors have melded, about 30 to 45 minutes. Add additional water as necessary and season lightly with salt.

Note

• Corn, beans, and squash—the Three Sisters—hold profound agricultural and cultural importance among the Haudenosaunee. The Oneida refer to them as the “Sustainers of Life,” reflecting the nutritional and cultural relationship among these three crops.
• Traditionally, dried white flint corn could be processed in an alkaline solution made with hardwood ashes. This process removes the tough outer hull and makes nutrients, particularly niacin, more available to the body. The resulting hulled corn can then be dried for storage or used in soups and other dishes.