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Corned Beef Stew (Poor Man's Stew) -
Tsimshian-Guest Recipe - Marie Annette
  •  2 cans of corn beef

  • 1 can of whole kernel corn

  • 4 medium potatoes

  •  2carrot

  • 1 yellow onion

  • 1 can green beans

  • 3 garlic gloves

  • 2 celery stalks

Peel and dice up potatoes, carrots, onions, celery. Cook in large pot until tender. Add corn beef diced up in 1 inch cubes, add corn and green beans. Enjoy!

NOTE: This stew can be made with other types of meat or without meat. Corn beef , can be substituted with fish, salmon, what ever is handy, to feed your large family. It's very filling. I passed this recipe to my children.

RECIPE SUBMITTED BY: Marie Annette, Tsimshian Tribe of Southeast Alaska (Ketchikan, Alaska,  USA) 


Hominy Stew-Cherokee-Guest Recipe
  • 4 cans hominy (yellow or white)

  • 4 packages of brown gravy mix

  • 1 or 2 lbs of hot sausage

  • 1 small onion

Crumble and cook the sausage until done, drain and rinse the meat.
Combine the cooked meat and the entire contents of the canned hominy to the pot and stir in the brown gravy mixes. Chop the onions and add to the mixture. Cook until the onions are soft. Add some water if the gravy gets too thick. Serve with fry bread (SEE FRY BREAD RECIPES)

RECIPE SUBMITTED BY: Debra from Tahlequah, OK,  USA


Sorrel Soup
  • 2 cups uncooked sheep sorrel/wood sorrel leaves; (wood sorrel flowers are o.k.)

  • 1/2 cup sauted onions

  • Dash of pepper/nutmeg 

  • 3 cups vegetable or chicken broth

  • 2 medium potatoes (optional)

    Mix ingredients in saucepan and simmer until potatoes are soft.
    This serves 3; the recipe can be doubled.


Algonquin Wild Nut Soup
Courtesy of

  • 24 OZ Crushed Hazel nuts

  • 6 Shallots, with tops

  • 3 TBS Parsley, chopped

  • 6 Cups Stock

  • 1 tsp Salt

  • 1/4 tsp black pepper

Place all ingredients into a large soup pot and simmer slowly over medium heat for about 1 1/2 hours, stirring occasionally


Cherokee Pepper Pot Soup

  • 1 lb. venison or beef short ribs or shanks

  • 2 qt. water

  • 2 lg. onions, quartered

  • 2 ripe tomatoes, seeded and diced

  • 1lg. sweet bell pepper, seeded and diced

  • 1C. fresh or frozen okra

  • 1/2 C. diced potatoes

  • 1/2 C. sliced carrots

  • 1/2 C. fresh or frozen corn kernels

  • 1/4 C. chopped celery

  • Salt and ground pepper to taste

Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, then discard bones; return meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Serves 4 to 6.


Clover Soup
Courtesy of

  • 2 cups clover flowers and leaves

  • 1 onion, chopped

  • 3 Tbsp. butter

  • 2 pints water

  • 3 potatoes, peeled and quartered

  • salt and pepper to taste

  • parsley

  • cheddar cheese, grated

Clean and dip clover flowers and leaves in cold salted water.   Remove and cut into pieces.
In a large saucepan, saut flowers, leaves, and chopped onion in butter.  After all have softened, add water, then potatoes, and season with salt and pepper.  Cook gently for 20 minutes.
Drain the cooking liquid and save it.   Puree the potato/clover/onion mixture, then add the reserved cooking liquid, stirring constantly.  Bring to a boil, then reduce heat and simmer for 3 minutes.
Garnish with parsley and sprinkle with grated cheese.


Pawnee Indian Corn Soup
Courtesy of

  • Stew size beef chunks of meat

  • dried corn

  • salt and black pepper

  • Potatoes

  • Onions

For the amount of soup you want to make, take stew size beef chunks from the store and cut them in half. Optional: Use lean ground beef (80%+) in place of beef chunks; avoid fatty ground beef. You want a good, strong beef flavored broth or the corn soup will be sweet flavored from the corn.
Boil water for the amount of soup you want to prepare.
When water is at the boiling point, drop in the determined quantity of half-sized beef chunks of meat. Add salt and pepper to taste.
Boil the meat until the broth has a brownish color to it. (Meat may be tender when the broth is light but for the real meat and corn flavor, it should be cooked until the broth is brownish.)
Optional: While the meat is boiling, add the raw onions and raw potatoes if you choose.
After the broth has reached the brownish color, add the quantity of dried corn you wish to cook. Cook for 30-45 minutes until soft and tender. The dried corn will absorb the beef flavor as it cooks. For more of a taste of eating dried corn, cook the corn about 30 minutes; corn will have more firmness to it.
Optional: If your potatoes are already boiled, add them in the last 10-15 minutes of cooking the corn.
Serve Corn Soup soupy as a meal or drain the soup and serve corn and beef as a side dish.


Winter Squash Soup
Courtesy of

  • 2 tablespoons lite margarine

  • 1 cup finely chopped onion

  • 2 teaspoons curry powder

  • 3 pounds butternut squash, peeled and cut in to 1 inch pieces

  • 2 cans (14 ounces each) defatted chicken broth

  • 2 cups water

  • 1 teaspoon peeled, grated fresh ginger

  • 1/2 teaspoon ground pepper

  • 1/2 cup plain nonfat yogurt

Melt margarine in a Dutch oven over medium heat. Cook onions 2 minutes, stir in curry powder and cook an additional minute. Stir in squash, broth, water, ginger and pepper. Increase heat to high and bring mixture to a boil; reduce heat and simmer 15-20 minutes, or until squash is tender. Puree this mixture in a blender in batches. Transfer each batch to a large bowl, then return to Dutch oven when last batch is pureed.
Simmer soup in the Dutch oven 5-10 minutes, or until heated through. Top each serving with 1 tablespoon yogurt, slightly mixed in.
Yield: 6 servings
Nutrition per serving: calories 165, percent calories from fat 30%, sodium 761 mg, cholesterol 11 mg.


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Updated November 21, 2007
Created October 2005