Seneca Sweet Corn Soup
Recipe: #19662
June 21, 2015
Categories: Soups and Stews, Beans, Pork, Bacon, Vegetables, Corn, Native American, 5 Ingredients Or Less, 5-Minute Prep, Fall/Autumn, Gluten-Free, No Eggs, Non-Dairy, Kidney Beans more
"Midge" Dean Stock .grandriveruel.ca"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (584.5 g)
- Calories 1242.8
- Total Fat - 34.6 g
- Saturated Fat - 11.8 g
- Cholesterol - 101.1 mg
- Sodium - 805.7 mg
- Total Carbohydrate - 188.6 g
- Dietary Fiber - 39.2 g
- Sugars - 25.7 g
- Protein - 48.2 g
- Calcium - 203.6 mg
- Iron - 11.1 mg
- Vitamin C - 4.8 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Cut bacon into small slices and put in large pot with about ½ gallon of water.
Step 2
Cook on medium heat to boiling.
Step 3
Let bacon & water boil together for a while, so bacon will cook.
Step 4
Reduce heat. Add kidney beans with their liquid & cook with bacon for about 20 - 30 minutes.
Step 5
Add cream corn with liquid & repeat step 3.
Step 6
Add whole kernel corn with liquid & cook all together for another 20 minutes or longer.
Step 7
If soup seems too thick during cooking, add more water.
Tips & Variations
No special items needed.
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