My grandmother and other elders have made corn soup for me, friends, and family for years. But, I never learned how to make it myself. As luck would have it, my grandmother called a week before Christmas to tell me she planned to make a batch of corn soup for the holiday for eating and gifting. So, I asked her if she would show me how it’s done, and she readily agreed.
To Make It You’ll Need
- lyed, dehydrated, white corn
- An equal amount of dry beans (we use red kidney beans for color, but many use navy beans)
- 1.5 – 2 lbs. salt pork (you can also substitute turkey or venison which are more traditional to our diet than pork products)
- In very large pot or roaster, cover corn with water and boil on medium high to high heat.
- In another large pot, cover kidney beans with water (2 to 1 water to bean ratio) and boil for two minutes on high heat. Remove beans from heat and pour everything into the roaster/pot with the corn.
- As that comes to a boil, slice salt pork (or whatever protein you chose) into small pieces and add to the soup.
- Let soup boil on medium high to high heat, being sure to add water as beans and corn expand.
- After one to two hours, turn temperature down and allow to soup to simmer overnight or about 8 hours.
- Laddle soup into a bowl and eat up!
We usually eat our soup with frybread around these parts, but you can enjoy it with a lot of sides.