Summer’s Vegetable Soup with Wild Greens

Name: Summer’s Vegetable Soup with Wild Greens (Blokétu Watȟótȟo Waháŋpi)
Cuisine: American
Ingredients: 2 teaspoons chopped sage; 1 tablespoon sunflower oil; 2 summer squash, cut into 2-inch pieces; ¼ cup chopped wild onions or ramps; ¼ cup chopped wild onions or ramps; 2 teaspoons chopped mint; 6 to 8 cups Corn or Bean Stock, or more as needed; 1 small sweet potato, cut into 1-inch chunks; 1 cup green beans, cut into 1-inch pieces; 2 cups sweet corn kernels; 6 to 8 cups Corn or Bean Stock, or more as needed; 1 cup Cedar-Braised Beans; Salt to taste; 1 cup chopped dandelion greens or watercress for garnish; 1 cup chopped dandelion greens or watercress for garnish

Blokétu Watȟótȟo Waháŋpi

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

This is light and brothy the first day and becomes heartier a day or two later when the flavors marry and the starch in the vegetables breaks down to create a rich, thicker soup. The dandelion greens or watercress make a bright, peppery garnish.

Ingredients

1 tablespoon sunflower oil
2 teaspoons chopped sage
2 teaspo

Americas
United States
Garnish
Soup
Vegan
Gluten-free
Summer

Method

Film a heavy pot with the oil and set over medium heat. Sauté the sage, mint, and onions until the onions are translucent. Add the squash, corn, green beans, and sweet potato along with the stock and simmer until the vegetables are tender, about 10 to 15 minutes. Stir in the beans and continue cooking until heated through. Add salt to taste and more herbs.

Serve garnished with the dande