Avoyel Soup

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The Avoyel Indians, early inhabitants of Avoyelles, cultivated “The Three Sisters”: corn, beans, and squash. These three vegetables were grown together: corn to provide the sturdy stalks, beans to climb up the corn stalks, and squash or pumpkin to grow on the cool, shady ground beneath.  From one small plot, three nutritious foods could be harvested. Nutritionists today tell us that corn, beans, squash, pumpkin and other green and deep yellow foods should be included in all healthy diets. This soup, similar to a taco soup, was developed to honor the Avoyel Indian. It is delicious, and can be made and stored in a crock pot until service.

2 Pounds Ground Meat (Beef, Pork, Turkey or Mixture)
1 Large Onion, Chopped
2 Cans Whole Kernel Corn
2 Cans Chili Beans
1 Can Black Beans
1 Can Red Beans
2 Cans Diced Tomatoes
1 Can Tomatoes with Green Chilies
1 (1oz) Package Dry Taco Seasoning Mix
1 (1oz) Package Dry Ranch Dressing Mix

Brown beef and onions; drain fat. Add contents of all cans, including liquids. Add packets of taco mix and ranch dressing mix. Adjust seasoning if needed. Simmer for one hour. Serves a crowd, and freezes well. Optional toppings may be offered at serving time: shredded cheese, sour cream, sliced green onions, chopped lettuce and diced tomatoes.