Mohawk Indian Corn Soup

Ingredients

• Servings: 6
• 1 tablespoon olive oil, or as needed
• 1 3/4 pounds lamb loin fillet, cut into 1-inch cubes
• 6 cups water
• 3 cubes beef bouillon
• 3 cubes chicken bouillon
• 3 cups cubed rutabaga
• 2 cups chopped carrots
• 2 cups chopped celery
• 2 (15.5 ounce) cans canned hominy, drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• heat olive oil in a large skillet over medium-high heat. cook and stir lamb in hot oil until browned on all sides, 5 to 10 minutes.
• stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. add lamb, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
• stir hominy and kidney beans into lamb-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. season with salt and ground black pepper.