Warning: session_start(): Cannot send session cookie - headers already sent by (output started at /home/nativetech/public_html/recipes/theader.php:2) in /home/nativetech/public_html/recipes/theader.php on line 3

Warning: session_start(): Cannot send session cache limiter - headers already sent (output started at /home/nativetech/public_html/recipes/theader.php:2) in /home/nativetech/public_html/recipes/theader.php on line 3
NativeTech: Indigenous Food and Traditional Recipes
NativeTech Home Page     |     FOOD & RECIPE INDEX     |     SEARCH BY CATEGORY OR TRIBE     |     Contact Us
Recipe Categories

Beverages & Teas (31)
Fruit & Berries (21)
Grains & Breads (109)
Plants & Vegetables (89)
Seeds & Nuts (6)
The Bird (18)
The Fish (54)
The Four Legged (98)
Un-Categorizable (21)
with Commodity Foods (8)

Regions

Northeast ~ Great Lakes (124)
Northwest (81)
Plains ~ Plateau (46)
Southeast ~ Prairie (100)
Southwest ~ California (76)
Unknown (28)

Type of Dish

All Indigenous Ingredients (102)
Contemporary & Traditional (190)
Today's Native Dishes (163)

Alphabetical Index

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Category : Plants & Vegetables       Region : Northeast ~ Great Lakes       Rating : 4
Best Butterbean Soup

Contributor : Added by Administrator

Tribal Affiliation : Ojibway Onieda

Orgin of Recipe : Offered by Neva Isaac-Sands ... who learned this from My momma

Type of Dish : Contemporary & Traditional

Printer Friendly View

Click Thumbnail
to Enlarge

Ingredients

  • 5 quarts yellow butterbeans, washed and chopped to bite size pieces
  • 1 cup white flour
  • 6 large potatoes, peeled and cubed
  • 1 cup butter
  • 1 large onion diced
  • water
  • 2 minced garlic clove
  • 1 carrot, cleaned and shredded
  • 5 sticks of celery chopped
  • Salt & pepper to taste

Directions

First prepare vegetables, fill large soup pot about 4 " from the top, set water to boil on high heata nd add vegetables to create a nice vegetable stock. Add seasonings. Let boil for about 20 minutes and turn on medium heat.

Pan fry meat, brown, season and drain off fat if any. Add meat to the pot.

Boil up for a good while maybe about 25 minutes on medium heat. MMM this part smells really good!

To thicken the soup: In a sauce pan, melt the butter in the pan, add the flour and stir it up, it will get thick, as soon is the flour is all blended, take about 4 cups of the hot soup stock right from the pot and pour it in the sauce pan, whisk this together and it will look like a gravy consistency, it will bubble and keep thickening. The thickening is ready to go into the big soup pot. Give the soup a stir and if you like you can add dumplings at this time.

The soup should be ready in about 15 to 20 minutes after thickening.

Note: This is a delicious soup that is craved for. Make lots and accompany it with your best frybread or oven bread. MMMM!

I like mine with buttery oven bread and fresh ground pepper.


Rate this recipe

Very Good

Good

Average

Poor

Very Poor


If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

Sponsors


This site is hosted by NativeWeb. Your donations to Nativeweb help them to promote Indigenous resources, inform the public about Indigenous cultures and issues, and to facilitate communications between Indigenous peoples and organizations supporting their goals and efforts. Please see their donation page to find out ways you can help.


Hosted on NativeWeb

Please visit my personal page at Waaban Aki Crafting
Waaban Aki Crafting