Iroquois Soup (u'nega'gei)
Recipe: #18405
April 07, 2015
Categories: Dinner, Lunch, Main Dish, Soups and Stews, Fish, Bass, Native American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, High Protein, Low Fat, No Eggs, Non-Dairy more
"They used fish some recipes are using haddock, I feel they used trout or bass and enough corn meal to thicken it and wild onions and greens"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (407.7 g)
- Calories 143.8
- Total Fat - 2.9 g
- Saturated Fat - 0.5 g
- Cholesterol - 68 mg
- Sodium - 1580.5 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 2.4 g
- Sugars - 3 g
- Protein - 18.8 g
- Calcium - 52.8 mg
- Iron - 2.1 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place broth in a large saucepan.
Step 2
Add green onions and cornmeal.
Step 3
Simmer over low heat for 10 minutes.
Step 4
Add fish fillets, lima beans, and mushrooms.
Step 5
Continue cooking for 15 minutes, stirring occasionally and breaking the fish into small pieces.
Step 6
Add kale, cook for 10 minute longer.
Step 7
Season to taste with salt and pepper and serve.
Step 8
Serves 4 to 6.
Tips & Variations
No special items needed.
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