Recipes
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By Rebecca Webster, Ph.D., Seed Savers Exchange board member
“This soup is a great vegan/vegetarian option that takes advantage of all the nutritional benefits of eating corn, beans, and squash together with other nutritious vegetables,” says Rebecca.
1 pound of raw white corn
1 cup of dry beans
4 cups of winter squash
1 tomato
1 onion
2 celery stalks/pieces
2 cloves of garlic
1 teaspoon basil
1 teaspoon cumin
2 parsnips
4 carrots
2 cartons of vegetable stock
Edit: 1 cup of pepitas (pumpkin seeds) to garnish
The day before, prepare the following items:
The day of, finish the soup:
Note: An instructional video on how to make this soup can be found on the Ukwakhwa YouTube channel.
Rebecca Webster is an enrolled citizen of the Oneida Nation in Wisconsin. She serves as assistant professor at the University of Minnesota–Duluth’s American Indian Studies Department. In addition to her academic interests, Rebecca grows heirloom traditional foods with her family on their 10-acre farmstead Ukwakhwa: Tsinu Niyukwayayʌthoslu (“our foods: where we plant things”) and with Ohe·láku (“among the cornstalks”), a co-op of Oneida families that grow Iroquois white corn together.
Recipes
Browse more recipes from the Seed Savers Exchange community.