Bison Vegetable Soup
- Total time
- 55 min
- Serves
- 8
- Cuisine
- American
Ingredients
- 20 ounces ground bison (or ground beef)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1 tablespoon Worcestershire sauce
- 1 medium onion (diced)
- 2 carrots (diced)
- 3 celery stalks (diced)
- 4 cups beef broth (low sodium)
- 46 ounce container V8 or tomato juice
- 4 cups green cabbage (roughly chopped)
- 1 cup corn kernels (fresh or frozen)
- 1 cup green peas (fresh or frozen)
- fresh parsley (for garnish)
Steps
- 1
Heat a large soup pot over medium high heat and spray with cooking spray. Add ground bison, salt, cayenne and Worcestershire sauce. Use a wooden spoon to break down meat and incorporate the spices.
- 2
Brown bison until cooked through, 8-10minutes, or until nicely browned and caramelized. Remove cooked bison from the pan with a slotted spoon and set aside.
- 3
Add diced onion, carrots and celery to the pan along with a pinch of salt and stir until vegetables have softened, another 7-9 minutes.
- 4
Pour in beef broth and V8 then bring to a boil. Stir in cabbage, corn and peas and bring back to a boil. Stir in reserved cooked bison. Reduce heat to low and simmer for 20 minutes.
- 5
Check for seasoning and adjust accordingly. Serve with freshly minced parsley.
Source: thelemonbowl.com·Own this recipe or photo? Request removal