{"id": 26310, "species": {"value": 2871, "label": "Phaseolus lunatus L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans used to make hickory nut soup.", "rawsource": "Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 24"}
{"id": 26335, "species": {"value": 2873, "label": "Phaseolus vulgaris L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans used to make hickory nut soup.", "rawsource": "Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 24"}
{"id": 1120, "species": {"value": 46, "label": "Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth"}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "73", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds and Indian millet seeds ground and used to make soup or mush.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 73"}
{"id": 2759, "species": {"value": 190, "label": "Amaranthus hybridus L."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Leaves and squash flowers boiled, ground and fresh or dried corn and water added to make soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 74"}
{"id": 2760, "species": {"value": 190, "label": "Amaranthus hybridus L."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds parched, ground and used to make soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"}
{"id": 11662, "species": {"value": 1163, "label": "Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Flowers and amaranth leaves boiled, ground and fresh or dried corn and water added to make soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 74"}
{"id": 11663, "species": {"value": 1163, "label": "Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds parched, ground and used to make soup or mush.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"}
{"id": 22869, "species": {"value": 2447, "label": "Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray"}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "73", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds and Indian millet seeds ground and used to make soup or mush.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 73"}
{"id": 25624, "species": {"value": 2767, "label": "Pectis papposa Harvey & Gray"}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds parched, ground and used to make soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"}
{"id": 26284, "species": {"value": 2867, "label": "Phaseolus acutifolius Gray"}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "227", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans parched, ground and added to hot water to make a soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 227"}
{"id": 26312, "species": {"value": 2871, "label": "Phaseolus lunatus L."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "227", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans parched, ground and added to hot water to make a soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 227"}
{"id": 26330, "species": {"value": 2872, "label": "Phaseolus sp."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds parched, ground and used to make soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"}
{"id": 26338, "species": {"value": 2873, "label": "Phaseolus vulgaris L."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "227", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans parched, ground and added to hot water to make a soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 227"}
{"id": 27552, "species": {"value": 2959, "label": "Pinus edulis Engelm."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "73", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts ground with the shells and used to make soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 73"}
{"id": 32066, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns parched, ground and used to make soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"}
{"id": 44392, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds parched, ground and used to make soup.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"}
{"id": 44369, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 4, "label": "d28"}, "pageno": "319", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Kernels pounded into a meal and used to make 'parched corn soup.'", "rawsource": "Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319"}
{"id": 30278, "species": {"value": 3160, "label": "Prunus americana Marsh."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 8, "label": "r28"}, "pageno": "235", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried fruit ground into a flour and used to make soup.", "rawsource": "Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"}
{"id": 30508, "species": {"value": 3172, "label": "Prunus pensylvanica L. f."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 8, "label": "r28"}, "pageno": "235", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried fruit ground into a flour and used to make soup.", "rawsource": "Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"}
{"id": 30655, "species": {"value": 3177, "label": "Prunus serotina Ehrh."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 8, "label": "r28"}, "pageno": "235", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried fruit ground into a flour and used to make soup.", "rawsource": "Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"}
{"id": 30837, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 8, "label": "r28"}, "pageno": "235", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried fruit ground into a flour and used to make soup.", "rawsource": "Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"}
{"id": 30925, "species": {"value": 3182, "label": "Prunus virginiana var. demissa (Nutt.) Torr."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 8, "label": "r28"}, "pageno": "235", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried fruit ground into a flour and used to make soup.", "rawsource": "Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"}
{"id": 9949, "species": {"value": 958, "label": "Cirsium edule Nutt."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "178", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried roots rehydrated, scraped, chopped and cooked in stews. The roots were pit cooked after which they usually turned dark brown.  One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.'  One informant said that the roots caused 'gas' if too many were eaten.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 178"}
{"id": 14354, "species": {"value": 1561, "label": "Erythronium grandiflorum Pursh"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Raw, dried corms used in soups and stews.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 121"}
{"id": 20283, "species": {"value": 2184, "label": "Lilium columbianum hort. ex Baker"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "126", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs used to make a soup like clam chowder. A vegetable soup was made with salmon heads, bitterroot, tiger lily bulbs, water horehound roots, chocolate lily bulbs, the 'dry' variety of saskatoon berries, dried powdered bracken fern rhizome and chopped wild onions.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 126"}
{"id": 36840, "species": {"value": 3567, "label": "Sambucus racemosa L."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "199", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Mashed berries dried in cakes, broken off and added to salmon head soup and other dishes. The berries were said to taste like sulfur.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 199"}
{"id": 38578, "species": {"value": 3762, "label": "Sorbus sitchensis M. Roemer"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "273", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries boiled and eaten in soups such as salmon head soup.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 273"}
{"id": 43086, "species": {"value": 4130, "label": "Viburnum edule (Michx.) Raf."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "201", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fruit cooked in soups.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 201"}
{"id": 8330, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 8357, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 8361, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 8365, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 8371, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 9381, "species": {"value": 894, "label": "Chenopodium album L."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "78", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Young, tender plant cooked as pottage.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 78"}
{"id": 9418, "species": {"value": 894, "label": "Chenopodium album L."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "78", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Young, tender plant cooked as pottage.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 78"}
{"id": 9423, "species": {"value": 894, "label": "Chenopodium album L."}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "78", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Young, tender plant cooked as pottage.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 78"}
{"id": 11190, "species": {"value": 1110, "label": "Corylus americana Walt."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used as a body for soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 11227, "species": {"value": 1110, "label": "Corylus americana Walt."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used as a body for soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 11230, "species": {"value": 1110, "label": "Corylus americana Walt."}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used as a body for soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 11232, "species": {"value": 1110, "label": "Corylus americana Walt."}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used as a body for soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 18264, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 18305, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 18309, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 18312, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 18318, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74"}
{"id": 23599, "species": {"value": 2570, "label": "Nelumbo lutea Willd."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "79", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79"}
{"id": 23608, "species": {"value": 2570, "label": "Nelumbo lutea Willd."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "79", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79"}
{"id": 23612, "species": {"value": 2570, "label": "Nelumbo lutea Willd."}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "79", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79"}
{"id": 23615, "species": {"value": 2570, "label": "Nelumbo lutea Willd."}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "79", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79"}
{"id": 23620, "species": {"value": 2570, "label": "Nelumbo lutea Willd."}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "79", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79"}
{"id": 10319, "species": {"value": 1026, "label": "Cleome serrulata Pursh"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 19, "label": "c35"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Plant made into stew with wild onions, wild celery, tallow or bits of meat.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 24"}
{"id": 11811, "species": {"value": 1180, "label": "Cymopterus acaulis (Pursh) Raf."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 19, "label": "c35"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Used with the Rocky Mountain bee plant to make stew.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 24"}
{"id": 12369, "species": {"value": 1272, "label": "Descurainia pinnata ssp. halictorum (Cockerell) Detling"}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "25", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Plant made into a stew with wild onions, wild celery, tallow or bits of meat.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 25"}
{"id": 12404, "species": {"value": 1274, "label": "Descurainia sophia (L.) Webb ex Prantl"}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "25", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Plant made into a stew with wild onions, wild celery, tallow or bits of meat.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 25"}
{"id": 28722, "species": {"value": 3035, "label": "Polanisia dodecandra ssp. trachysperma (Torr. & Gray) Iltis"}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "25", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Plant made into a stew with wild onions, wild celery, tallow or bits of meat.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 25"}
{"id": 38098, "species": {"value": 3693, "label": "Sisymbrium officinale (L.) Scop."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 19, "label": "c35"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds parched, ground into meal and made into soup or stew.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 22"}
{"id": 39805, "species": {"value": 3939, "label": "Thelypodium wrightii ssp. wrightii"}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "25", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Plant made into a stew with wild onions, wild celery, tallow or bits of meat.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 25"}
{"id": 43785, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 10, "label": "Apache"}, "source": {"value": 19, "label": "c35"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Young leaves cooked in soups or with meat.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 56"}
{"id": 8767, "species": {"value": 820, "label": "Celastrus scandens L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "398", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Inner bark used to make a thick soup when other food unobtainable in the winter. The Ojibwe name of the bitter-sweet is 'manidobima' kwit' which means 'spirit twisted' and 'refers to the twisted intestines of the their culture hero, Winabojo.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398"}
{"id": 14637, "species": {"value": 1595, "label": "Eurybia macrophylla (L.) Cass."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "398", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots used as a soup material.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398"}
{"id": 31484, "species": {"value": 3214, "label": "Pteridium aquilinum (L.) Kuhn"}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "408", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Young fern sprouts used as a soup material. The tips were thrown into hot water for an hour to rid them of ants, then put into soup stock and thickened with flour.  The flavor resembles wild rice.  Hunters were very careful to live wholly upon this when stalking does in the spring.  The doe feeds upon the fronds and the hunter does also, so that his breath does not betray his presence.  He claims to be able to approach within twenty feet without disturbing the deer, from which distance he can easily make a fatal shot with his bow and arrow.  After killing the deer, the hunter will eat whatever strikes his fancy.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 408"}
{"id": 31916, "species": {"value": 3253, "label": "Quercus alba L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "401", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns soaked in lye water to remove bitter tannin taste, dried for storage and used to make soup. Lye for leaching acorns was obtained by soaking wood ashes in water.  Acorns were put in a net bag and then soaked in the lye, then rinsed several times in warm water.  The acorns were then dried for storage, and when wanted, pounded into a coarse flour which was used to thicken soups or form a sort of mush.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 401"}
{"id": 38360, "species": {"value": 3729, "label": "Solanum tuberosum L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "410", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Potato cultivated and prized for use in soups.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 410"}
{"id": 6306, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 139, "label": "Meskwaki"}, "source": {"value": 21, "label": "smith28"}, "pageno": "256", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Buds used in soups.", "rawsource": "Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 256"}
{"id": 7852, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 31, "label": "Chehalis"}, "source": {"value": 25, "label": "g73"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs smashed, pressed together like cheese and boiled in a stew with salmon.", "rawsource": "Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 24"}
{"id": 2917, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Crushed leaves mixed with blood, dried and used to make a rich broth in winter.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"}
{"id": 2918, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried berries used to make soups.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"}
{"id": 6378, "species": {"value": 449, "label": "Asclepias viridiflora Raf."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Root pieces stored for winter soups.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101"}
{"id": 12969, "species": {"value": 1374, "label": "Elaeagnus commutata Bernh. ex Rydb."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "102", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Peeled berries used to make soups and broths.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 102"}
{"id": 14338, "species": {"value": 1561, "label": "Erythronium grandiflorum Pursh"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "102", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs eaten with soup.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 102"}
{"id": 15369, "species": {"value": 1669, "label": "Fritillaria pudica (Pursh) Spreng."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "102", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs eaten with soup.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 102"}
{"id": 15417, "species": {"value": 1675, "label": "Gaillardia aristata Pursh"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Flower heads used to absorb soups and broth.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 113"}
{"id": 16789, "species": {"value": 1851, "label": "Heracleum maximum Bartr."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Stem pieces dipped in blood, stored and used to make soup and broths.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103"}
{"id": 20295, "species": {"value": 2188, "label": "Lilium philadelphicum L."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs eaten with soup.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103"}
{"id": 26005, "species": {"value": 2831, "label": "Perideridia gairdneri (Hook. & Arn.) Mathias"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots stored for use in soups.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103"}
{"id": 30718, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Crushed berries, mixed with backfat and used to make soup.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104"}
{"id": 33648, "species": {"value": 3385, "label": "Ribes oxyacanthoides L."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries added to soups.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104"}
{"id": 42651, "species": {"value": 4105, "label": "Veratrum viride Ait."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "105", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Leaves used to make soups.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 105"}
{"id": 6737, "species": {"value": 520, "label": "Atriplex wrightii S. Wats."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "16", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Mixed with roasted cholla buds and eaten as a vegetable stew.", "rawsource": "Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 16"}
{"id": 9422, "species": {"value": 894, "label": "Chenopodium album L."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "16", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Mixed with roasted cholla buds and eaten as a vegetable stew.", "rawsource": "Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 16"}
{"id": 2999, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "9", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fruits sun dried and eaten in meat stews.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 9"}
{"id": 4602, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries boiled and used to make a broth.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 40"}
{"id": 7857, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 76, "label": "Flathead"}, "source": {"value": 30, "label": "h92"}, "pageno": "14", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Simmered with moss in blood into a soup and used for food.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 14"}
{"id": 20758, "species": {"value": 2234, "label": "Lomatium cous (S. Wats.) Coult. & Rose"}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots pulverized, moistened, partially baked, mixed in water and eaten as soup.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 26"}
{"id": 30823, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "42", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries pulverized, shaped into round cakes, sun dried and used in soups and stews.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 42"}
{"id": 24790, "species": {"value": 2669, "label": "Opuntia ramosissima Engelm."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "97", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Stalks, with thorns removed, boiled into a soup.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 97"}
{"id": 33094, "species": {"value": 3352, "label": "Rhus trilobata Nutt."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "131", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries ground into a flour and used to make soup.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 131"}
{"id": 24654, "species": {"value": 2659, "label": "Opuntia fragilis (Nutt.) Haw."}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Flesh and fat boiled into a soup.", "rawsource": "Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 92"}
{"id": 24766, "species": {"value": 2667, "label": "Opuntia polyacantha Haw."}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Flesh and fat boiled into a soup.", "rawsource": "Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 92"}
{"id": 4683, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 33, "label": "steed28"}, "pageno": "486", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Drupes boiled in soups.", "rawsource": "Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 486"}
{"id": 4529, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 27, "label": "Carrier"}, "source": {"value": 34, "label": "h49"}, "pageno": "12", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries used to make soup.", "rawsource": "Hocking, George M., 1949, From Pokeroot to Penicillin, The Rocky Mountain Druggist, November 1949.  Pages 12, 38., page 12"}
{"id": 12990, "species": {"value": 1374, "label": "Elaeagnus commutata Bernh. ex Rydb."}, "tribe": {"value": 255, "label": "Tanana, Upper"}, "source": {"value": 36, "label": "k85"}, "pageno": "13", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries used to make soup.", "rawsource": "Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 13"}
{"id": 18845, "species": {"value": 2060, "label": "Juniperus osteosperma (Torr.) Little"}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 37, "label": "w39"}, "pageno": "63", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries cooked in a stew.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 63"}
{"id": 6207, "species": {"value": 442, "label": "Asclepias speciosa Torr."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "184", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Whole buds boiled with meat or in water to make soup.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 184"}
{"id": 24744, "species": {"value": 2667, "label": "Opuntia polyacantha Haw."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "180", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fruit stewed with meat and game into a soup.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 180"}
{"id": 3096, "species": {"value": 209, "label": "Amelanchier arborea var. arborea"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 42, "label": "m09"}, "pageno": "277", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries used with stews and soups.", "rawsource": "McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 277"}
{"id": 28913, "species": {"value": 3060, "label": "Polygonum bistortoides Pursh"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 42, "label": "m09"}, "pageno": "278", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots used in soups and stews.", "rawsource": "McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278"}
{"id": 30874, "species": {"value": 3182, "label": "Prunus virginiana var. demissa (Nutt.) Torr."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 42, "label": "m09"}, "pageno": "277", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries used for soups.", "rawsource": "McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 277"}
{"id": 2068, "species": {"value": 138, "label": "Allium canadense L."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Very strong flavor of this plant, a valuable wild food, used in soup.", "rawsource": "Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 104"}
{"id": 4164, "species": {"value": 319, "label": "Aralia racemosa L."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Young tips were relished in soups. Soup was a favorite aboriginal dish and still is among the Indians.  Being expandable, it fits in well with the well-known Indian hospitality.  After a meal is started, several more guests may arrive and they are always welcome.", "rawsource": "Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 96"}