Mohawk Indian Corn Soup

european greek mediterranean middle eastern region soup side savory hard medium

Prep

22 min

Cook

70 min

Total

92 min

Ingredients (11)

1 tablespoon olive oil, or as needed g

1 ¾ pounds pork loin fillet, cut into 1-inch cubes g

6 cups water g

3 cubes beef bouillon g

3 cubes chicken bouillon g

3 cups cubed rutabaga g

2 cups chopped carrots g

2 cups chopped celery g

2 (15.5 ounce) cans canned hominy, drained g

1 (15 ounce) can kidney beans, rinsed and drained g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat olive oil in a large skillet over medium-high heat. Add pork; cook and stir until browned on all sides, 5 to 10 minutes.

Stir water and bouillon cubes together in a large pot over medium-high heat until bouillon cubes dissolve. Add pork, rutabaga, carrots, and celery; bring to a boil. Reduce heat to medium-low; simmer until vegetables tender, about 40 minutes.

Stir hominy and kidney beans into soup; simmer until hominy and pork tender, about 30 minutes more. Season with salt and black pepper.