{"id": 44360, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 1, "label": "Abnaki"}, "source": {"value": 84, "label": "r47"}, "pageno": "175", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds used to make soup.", "rawsource": "Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 175"}
{"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": 10183, "species": {"value": 1010, "label": "Claytonia tuberosa Pallas ex J.A. Schultes"}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "117", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Corms cooked and added to stews.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 117"}
{"id": 15356, "species": {"value": 1668, "label": "Fritillaria camschatcensis (L.) Ker-Gawl."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "119", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs dried and used in fish and meat stews.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 119"}
{"id": 17278, "species": {"value": 1898, "label": "Hippuris vulgaris L."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "135", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Whole plant used to make soup.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 135"}
{"id": 25515, "species": {"value": 2752, "label": "Parrya nudicaulis (L.) Boiss."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots cooked and added to fish and meat stews.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 123"}
{"id": 28909, "species": {"value": 3059, "label": "Polygonum bistorta var. plumosum (Small) Boivin"}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "49", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots boiled and added to stews.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 49"}
{"id": 29711, "species": {"value": 3109, "label": "Porphyra laciniata (Lightfoot) Agardh."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "141", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Leaves used in fish stews and soups.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 141"}
{"id": 32871, "species": {"value": 3343, "label": "Rhodymenia palmata (L) Greville"}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "143", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Leaves air dried and added to soups and fish head stews.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 143"}
{"id": 2234, "species": {"value": 159, "label": "Allium schoenoprasum var. sibiricum (L.) Hartman"}, "tribe": {"value": 9, "label": "Anticosti"}, "source": {"value": 150, "label": "r46"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Leaves salted and added to soup.", "rawsource": "Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 69"}
{"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": 24256, "species": {"value": 2613, "label": "Oenothera albicaulis Pursh"}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "45", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds boiled in soups.", "rawsource": "Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 45"}
{"id": 43794, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "39", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Leaves cooked in soups.", "rawsource": "Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 39"}
{"id": 12066, "species": {"value": 1237, "label": "Dasylirion wheeleri S. Wats."}, "tribe": {"value": 12, "label": "Apache, Mescalero"}, "source": {"value": 52, "label": "b74"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Head hearts cooked with bones to make soup.", "rawsource": "Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 41"}
{"id": 44025, "species": {"value": 4228, "label": "Yucca elata (Engelm.) Engelm."}, "tribe": {"value": 12, "label": "Apache, Mescalero"}, "source": {"value": 52, "label": "b74"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Flowers used as fresh vegetables in soups.", "rawsource": "Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 40"}
{"id": 24805, "species": {"value": 2670, "label": "Opuntia sp."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "180", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fruit pit baked, dried and boiled with fat or in soups.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 180"}
{"id": 25984, "species": {"value": 2830, "label": "Perideridia bolanderi (Gray) A. Nels. & J.F. Macbr."}, "tribe": {"value": 19, "label": "Atsugewi"}, "source": {"value": 129, "label": "g53"}, "pageno": "138", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Stored, dried roots pounded and made into soup.", "rawsource": "Garth, Thomas R., 1953, Atsugewi Ethnography, Anthropological Records 14(2):140-141, page 138"}
{"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": 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": 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": 28912, "species": {"value": 3060, "label": "Polygonum bistortoides Pursh"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 146, "label": "j87"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots used in soups and stews.", "rawsource": "Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 33"}
{"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": 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": 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": 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": 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": 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": 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": 8397, "species": {"value": 769, "label": "Carya sp."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts and shells ground into a fine meal and used to make soup.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 40"}
{"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": 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": 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": 8280, "species": {"value": 762, "label": "Carya alba (L.) Nutt. ex Ell."}, "tribe": {"value": 39, "label": "Choctaw"}, "source": {"value": 118, "label": "bd09"}, "pageno": "8", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Pounded nut meat boiled, made into a paste and eaten as a broth or soup.", "rawsource": "Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 8"}
{"id": 4558, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 47, "label": "Coeur d'Alene"}, "source": {"value": 144, "label": "teit28"}, "pageno": "90", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries dried, boiled with roots and eaten as soup.", "rawsource": "Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 90"}
{"id": 30882, "species": {"value": 3182, "label": "Prunus virginiana var. demissa (Nutt.) Torr."}, "tribe": {"value": 47, "label": "Coeur d'Alene"}, "source": {"value": 144, "label": "teit28"}, "pageno": "89", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries dried, boiled with roots and eaten as soup.", "rawsource": "Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 89"}
{"id": 34927, "species": {"value": 3469, "label": "Rubus sp."}, "tribe": {"value": 47, "label": "Coeur d'Alene"}, "source": {"value": 144, "label": "teit28"}, "pageno": "89", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries dried, boiled with roots and eaten as soup.", "rawsource": "Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 89"}
{"id": 42053, "species": {"value": 4077, "label": "Vaccinium membranaceum Dougl. ex Torr."}, "tribe": {"value": 47, "label": "Coeur d'Alene"}, "source": {"value": 144, "label": "teit28"}, "pageno": "90", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries dried, boiled with roots and eaten as soup.", "rawsource": "Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 90"}
{"id": 42469, "species": {"value": 4090, "label": "Vaccinium vitis-idaea ssp. minus (Lodd.) Hult\u201an"}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "64", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries stewed and served with fish or meat.", "rawsource": "Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 64"}
{"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": 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": 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": 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": 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": 44380, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 62, "label": "Delaware"}, "source": {"value": 97, "label": "t72"}, "pageno": "55", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried corn boiled in alkaline liquid and hulls combined with fresh or dried meat for stew.", "rawsource": "Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55"}
{"id": 10179, "species": {"value": 1009, "label": "Claytonia sp."}, "tribe": {"value": 67, "label": "Eskimo, Alaska"}, "source": {"value": 152, "label": "aa80"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Corm added to duck or goose soup.", "rawsource": "Ager, Thomas A. and Lynn Price Ager, 1980, Ethnobotany of The Eskimos of Nelson Island, Alaska, Arctic Anthropology 27:26-48, page 35"}
{"id": 12702, "species": {"value": 1338, "label": "Dryopteris expansa (K. Presl) Fraser-Jenkins & Jermy"}, "tribe": {"value": 67, "label": "Eskimo, Alaska"}, "source": {"value": 152, "label": "aa80"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fiddleheads, with the chaffy coverings removed, added to soups.", "rawsource": "Ager, Thomas A. and Lynn Price Ager, 1980, Ethnobotany of The Eskimos of Nelson Island, Alaska, Arctic Anthropology 27:26-48, page 34"}
{"id": 17280, "species": {"value": 1898, "label": "Hippuris vulgaris L."}, "tribe": {"value": 67, "label": "Eskimo, Alaska"}, "source": {"value": 152, "label": "aa80"}, "pageno": "37", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Plant added to seal blood soup and tomcod liver soup.", "rawsource": "Ager, Thomas A. and Lynn Price Ager, 1980, Ethnobotany of The Eskimos of Nelson Island, Alaska, Arctic Anthropology 27:26-48, page 37"}
{"id": 17282, "species": {"value": 1898, "label": "Hippuris vulgaris L."}, "tribe": {"value": 71, "label": "Eskimo, Inuktitut"}, "source": {"value": 64, "label": "w78"}, "pageno": "191", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Used as a condiment for soups.", "rawsource": "Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 191"}
{"id": 32689, "species": {"value": 3310, "label": "Ranunculus lapponicus L."}, "tribe": {"value": 71, "label": "Eskimo, Inuktitut"}, "source": {"value": 64, "label": "w78"}, "pageno": "183", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Leaves and stems stewed with duck and fresh fish.", "rawsource": "Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 183"}
{"id": 36170, "species": {"value": 3551, "label": "Salix sp."}, "tribe": {"value": 71, "label": "Eskimo, Inuktitut"}, "source": {"value": 64, "label": "w78"}, "pageno": "189", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Leaves added to stews and soups.", "rawsource": "Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 189"}
{"id": 2227, "species": {"value": 158, "label": "Allium schoenoprasum L."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "28", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Bulbs and leaves used to make soup.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 28"}
{"id": 36037, "species": {"value": 3545, "label": "Salix pulchra Cham."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "10", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried leaves used in soups.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 10"}
{"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": 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": 11848, "species": {"value": 1190, "label": "Cymopterus sp."}, "tribe": {"value": 97, "label": "Hualapai"}, "source": {"value": 127, "label": "w82"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots boiled for stew.", "rawsource": "Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 46"}
{"id": 27583, "species": {"value": 2959, "label": "Pinus edulis Engelm."}, "tribe": {"value": 97, "label": "Hualapai"}, "source": {"value": 127, "label": "w82"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts used to make a soup.", "rawsource": "Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 35"}
{"id": 32072, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 97, "label": "Hualapai"}, "source": {"value": 127, "label": "w82"}, "pageno": "12", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns used to make soup.", "rawsource": "Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 12"}
{"id": 32524, "species": {"value": 3292, "label": "Quercus turbinella Greene"}, "tribe": {"value": 97, "label": "Hualapai"}, "source": {"value": 127, "label": "w82"}, "pageno": "11", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns used to make stew.", "rawsource": "Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 11"}
{"id": 4258, "species": {"value": 327, "label": "Arctium lappa L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "120", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried roots soaked and boiled into a soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 120"}
{"id": 8291, "species": {"value": 763, "label": "Carya cordiformis (Wangenh.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 8346, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 8431, "species": {"value": 774, "label": "Castanea dentata (Marsh.) Borkh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 11208, "species": {"value": 1110, "label": "Corylus americana Walt."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 14679, "species": {"value": 1603, "label": "Fagus grandifolia Ehrh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 15742, "species": {"value": 1707, "label": "Gaylussacia baccata (Wangenh.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fruits dried, soaked in water and used in soups.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96"}
{"id": 18209, "species": {"value": 2031, "label": "Juglans cinerea L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 18290, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nut meats crushed and added to corn soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 26300, "species": {"value": 2870, "label": "Phaseolus coccineus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans boiled with green sweet corn, meat and seasoned with salt, pepper and butter or fat.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}
{"id": 26301, "species": {"value": 2870, "label": "Phaseolus coccineus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried seed pods soaked, boiled, seasoning and butter added and eaten as a soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}
{"id": 26302, "species": {"value": 2870, "label": "Phaseolus coccineus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Ripe seeds boiled with beef or venison, mashed until thoroughly mixed and eaten as soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}
{"id": 26303, "species": {"value": 2870, "label": "Phaseolus coccineus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seed pods cooked and used to make soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}
{"id": 26304, "species": {"value": 2870, "label": "Phaseolus coccineus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds washed with hot water, cooked until soft and sugar added to make a sweet soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}
{"id": 26317, "species": {"value": 2871, "label": "Phaseolus lunatus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans boiled with green sweet corn, meat and seasoned with salt, pepper and butter or fat.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}
{"id": 26318, "species": {"value": 2871, "label": "Phaseolus lunatus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried seed pods soaked, boiled, seasoning and butter added and eaten as a soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}
{"id": 26319, "species": {"value": 2871, "label": "Phaseolus lunatus L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Ripe seeds boiled with beef or venison, mashed until thoroughly mixed and eaten as soup.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"}