Tip 146: November 2020 – American Indian Soups
Website Educational Tip for Physical Development
Will Roger Jr. said that “American Indians never were a unit. They were
Almost 75% of our present food plants were new to Europeans 500 years ago.
2 medium yellow squash (cubed) 2 scallions (sliced with tops) 1 T. honey
1 quart water or vegetable broth 1 T. corn oil 1 t. dill
1.) Peel squash and remove seeds then cube. Place in pot with water or
the rest of the ingredients. Cover and simmer 30 minutes until squash is
2.) Mash squash into a smooth puree. Add more water to thin if desired.
hot or cold.
2 C. corn (fresh or frozen) 1 potato (peeled, diced) 1 onion (chopped)
3 C. water or vegetable broth 1 T. corn oil 1 t. dill
1 green pepper (chopped) 1 T. nut butter (peanut, almond) 4 mushrooms
1.) The Indians used dried corn kernels and would soak them overnight.
corn for 15 minutes after soaking then add ingredients minus mushrooms and
30 minutes more all with lid on. Add mushrooms and simmer another 5
2.) It’s a little easier to use fresh or frozen corn. Put all the
mushrooms and simmer covered for 20 minutes. Add mushrooms and simmer
another 5 minutes. Serve hot.
2 C. clover blossoms & leaves 3 medium potatoes (peeled, diced) 1 t.
2 small onion (chopped) 1 quart water or vegetable broth 4 T. sunflower
1.) Have the preschooler go outside to pick clover.* Make sure the yard
sprayed with chemicals. Wash and sauté the clover blossoms and leaves and
chopped onions in the sunflower seed butter.
2.) Add water or broth and the potatoes and dill to the clover. Simmer,
*To make sunflower seed butter – Grind 1 cup of sunflower seeds into a
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