Corn Soup

Corn soup is a long-simmered dish rooted in Haudenosaunee and other Great Lakes Indigenous culinary traditions, traditionally made with hominy (nixtamalized corn) and beans slow-cooked with meat or broth until rich and deeply flavored. This version uses white hominy and kidney beans simmered low and slow for a comforting, satisfying bowl.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 15 min · Cook: 1 min · Total: 16 min · Serves 6

Ingredients

• 2 (15 oz) cans white hominy, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 tablespoon oil or lard
• 1 onion, diced
• 2 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 pound pork shoulder or smoked ham hock (optional, for a meaty version)
• 1 bay leaf
• 1 teaspoon dried sage
• to taste Salt and black pepper, to taste

Instructions

1. Heat the oil in a large stockpot over medium heat. Add the onion and cook 5 minutes until softened.
2. Stir in the garlic and cook 1 minute until fragrant.
3. Add the broth, hominy, beans, pork (if using), bay leaf, and sage.
4. Bring to a boil, then reduce heat to low, cover partially, and simmer for 1 to 1.5 hours, stirring occasionally, until the broth has thickened slightly and the pork is fork-tender.
5. Remove the pork, shred the meat off the bone, and return the shredded meat to the pot. Discard the bone and bay leaf.
6. Season with salt and pepper to taste.
7. Ladle into bowls and serve hot.