{"id": 44418, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds used with beans, squash and meats to make soups and broths.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71"}
{"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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 42388, "species": {"value": 4087, "label": "Vaccinium sp."}, "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": 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": 41336, "species": {"value": 4049, "label": "Typha latifolia L."}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds ground into meal and made into soup.", "rawsource": "Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 48"}
{"id": 41152, "species": {"value": 4048, "label": "Typha domingensis Pers."}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Seeds ground into meal and made into soup.", "rawsource": "Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 48"}
{"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": 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": 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": 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": 38097, "species": {"value": 3693, "label": "Sisymbrium officinale (L.) Scop."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Parched, ground seeds used to make soup or stew.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50"}
{"id": 36900, "species": {"value": 3569, "label": "Sambucus racemosa var. racemosa"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries dried and boiled into a soup.", "rawsource": "Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 50"}
{"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": 36622, "species": {"value": 3565, "label": "Sambucus nigra ssp. caerulea (Raf.) R. Bolli"}, "tribe": {"value": 287, "label": "Yuki"}, "source": {"value": 69, "label": "c57ii"}, "pageno": "86", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Berries formerly made into soup.", "rawsource": "Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 86"}
{"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": 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": 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": 34714, "species": {"value": 3461, "label": "Rubus occidentalis L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "95", "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 95"}
{"id": 33945, "species": {"value": 3419, "label": "Rosa arkansana Porter"}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 156, "label": "k90"}, "pageno": "39", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Hips dried, added to soups or stews and used for food.", "rawsource": "Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 39"}
{"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": 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": 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": 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": 32593, "species": {"value": 3295, "label": "Quercus wislizeni A. DC."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns ground into a meal and used to make soup.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142"}
{"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": 32456, "species": {"value": 3289, "label": "Quercus sp."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns ground into a meal and used to make soup.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142"}
{"id": 32449, "species": {"value": 3289, "label": "Quercus sp."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns boiled, roasted, pounded, mixed with meal or meat and eaten as soup.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"}
{"id": 32287, "species": {"value": 3273, "label": "Quercus macrocarpa Michx."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 156, "label": "k90"}, "pageno": "31", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns chopped and cooked in soups and meats.", "rawsource": "Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 31"}
{"id": 32265, "species": {"value": 3272, "label": "Quercus lobata N\u201ae"}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 96, "label": "b52"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns used to make soup.", "rawsource": "Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67"}
{"id": 32258, "species": {"value": 3272, "label": "Quercus lobata N\u201ae"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns ground into a meal and used to make soup.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142"}
{"id": 32234, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 230, "label": "Shasta"}, "source": {"value": 149, "label": "h46"}, "pageno": "308", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns pounded, winnowed, leached and made into thin soup.", "rawsource": "Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"}
{"id": 32226, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 96, "label": "b52"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns used to make soups.", "rawsource": "Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67"}
{"id": 32214, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns ground into a meal and used to make soup.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142"}
{"id": 32206, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "342", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns used to make soup.", "rawsource": "Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 342"}
{"id": 32145, "species": {"value": 3265, "label": "Quercus garryana Dougl. ex Hook."}, "tribe": {"value": 230, "label": "Shasta"}, "source": {"value": 149, "label": "h46"}, "pageno": "308", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns pounded, winnowed, leached and made into thin soup.", "rawsource": "Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"}
{"id": 32132, "species": {"value": 3265, "label": "Quercus garryana Dougl. ex Hook."}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "343", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns used to make soup.", "rawsource": "Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 343"}
{"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": 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": 31983, "species": {"value": 3256, "label": "Quercus douglasii Hook. & Arn."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns ground into a meal and used to make soup.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142"}
{"id": 31979, "species": {"value": 3256, "label": "Quercus douglasii Hook. & Arn."}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "342", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Thick acorns used to make soup.", "rawsource": "Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 342"}
{"id": 31960, "species": {"value": 3255, "label": "Quercus chrysolepis Liebm."}, "tribe": {"value": 230, "label": "Shasta"}, "source": {"value": 149, "label": "h46"}, "pageno": "308", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns pounded, winnowed, leached and made into thin soup.", "rawsource": "Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"}
{"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": 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": 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": 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": 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": 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": 30836, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 135, "label": "ahj81"}, "pageno": "2222", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Dried berry powder mixed with dried meat flour for soup.", "rawsource": "Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2222"}
{"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": 30797, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "95", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Fruits pulverized, mixed with dried meat flour and eaten as soup.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 95"}
{"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": 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": 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": 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": 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": 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": 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": 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": 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": 27869, "species": {"value": 2965, "label": "Pinus monophylla Torr. & Fr\u201am."}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "51", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Nuts roasted, ground into a fine flour and cooked into a thick soup.", "rawsource": "Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 51"}
{"id": 27859, "species": {"value": 2965, "label": "Pinus monophylla Torr. & Fr\u201am."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 65, "label": "stew33"}, "pageno": "241", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roasted nuts ground into a flour and mixed with water into a soup.", "rawsource": "Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 241"}
{"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": 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": 26354, "species": {"value": 2873, "label": "Phaseolus vulgaris L."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 119, "label": "steg41"}, "pageno": "221", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Beans boiled and used in stews.", "rawsource": "Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221"}
{"id": 26347, "species": {"value": 2873, "label": "Phaseolus vulgaris 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": 26346, "species": {"value": 2873, "label": "Phaseolus vulgaris 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": 26345, "species": {"value": 2873, "label": "Phaseolus vulgaris 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": 26344, "species": {"value": 2873, "label": "Phaseolus vulgaris 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": 26343, "species": {"value": 2873, "label": "Phaseolus vulgaris 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": 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": 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": 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": 26321, "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": "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": 26320, "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": "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": 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"}
{"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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 26023, "species": {"value": 2831, "label": "Perideridia gairdneri (Hook. & Arn.) Mathias"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "43", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots dried, pounded, ground and used to make soup.", "rawsource": "Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 43"}
{"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": 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": 25750, "species": {"value": 2783, "label": "Pediomelum esculentum (Pursh) Rydb."}, "tribe": {"value": 238, "label": "Sioux"}, "source": {"value": 111, "label": "m90"}, "pageno": "13", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Boiled or roasted roots eaten or dried and ground into meal and used in soups.", "rawsource": "Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 13"}
{"id": 25743, "species": {"value": 2783, "label": "Pediomelum esculentum (Pursh) Rydb."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 154, "label": "g13ii"}, "pageno": "325", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Thickened root cooked with soup.", "rawsource": "Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 325"}
{"id": 25732, "species": {"value": 2783, "label": "Pediomelum esculentum (Pursh) Rydb."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 156, "label": "k90"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Roots cooked in soups and stews.", "rawsource": "Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 41"}