Hearty Mushroom, Sweet Potato, and Bean Soup

Name: Hearty Mushroom, Sweet Potato, and Bean Soup (Čhaŋnákpa na Bló Skúya na Omníča Waháŋpi)
Cuisine: American
Ingredients: 1 cup chopped wild onions or ramps; 2 tablespoons sunflower oil; 8 ounces fresh mushrooms, sliced; 1 cup chopped wild onions or ramps; 2 cups cubed sweet potatoes, cut into ½-inch pieces; 2 teaspoons chopped sage; 6 to 8 cups Corn or Duck Stock, or more if needed; 6 to 8 cups Corn or Duck Stock, or more if needed; 1 cup Cedar-Braised Beans, or canned drained beans; 1 cup Cedar-Braised Beans, or canned drained beans; Pinch sumac to taste; Salt to taste; Watercress or microgreens for garnish; Watercress or microgreens for garnish

Čhaŋnákpa na Bló Skúya na Omníča Waháŋpi

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

A warming soup that’s hearty enough for a meal when served with Corn Cakes, or Wild Rice Cakes.

Ingredients

2 tablespoons sunflower oil
1 cup chopped wild onions or ramps
8

Americas
United States
Gluten-free
Vegan
Soup

Method

In a large soup pot, heat the oil over medium heat and sauté the onions and mushrooms until the mushrooms have released their liquid and browned, about 10 minutes. Stir in the sage and sweet potatoes and stock. Bring to a boil, lower the heat, cover, and simmer until the sweet potatoes are tender, about 15 minutes. Add the beans. Season with salt and sumac to taste and continue cooking until he