| Hearty Bison Soup |
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An economic way to serve bison, and a great way to introduce it to first timers.
Served with cheese, crackers, vegetable sticks, and freshly baked dark grainy bread, this recipe will feed up to 6 for dinner, or 10 for lunch. |
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| Ingredients |
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1 tbsp
1 tbsp
1 to 1 1/2 cups
1 cup
1/2 cup
1/2 tsp
1/4 tsp
1 lb
1 28oz can
3 cups
2 cups
1 1/2 cups
2 tbsp
1 tbsp
1/4 tsp
1 tbsp
2 14oz cans
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butter
canola oil
finely chopped onion
diced celery
diced carrot
salt
ground black pepper
ground bison
diced tomatoes
tomato based vegetable cocktail
chicken or vegetable stock
water
tomato paste
honey
celery seed
Worcestershire sauce
baked beans
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| Directions |
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- Over medium-high heat, melt butter in a 6-8 quart stock pot.
- Add canola oil, onion, celery, and carrot.
- Sauté until vegetables begin to soften, about 7 or 8 minutes.
- Sprinkle in salt and pepper.
- Add ground bison.
- Cook, stirring until the bison meat has lost its entire pink colour, about 5 minutes.
- Stir in the diced tomatoes, vegetable cocktail and chicken/vegetable stock.
- Stir in the tomato paste, honey, celery seed and Worcestershire sauce.
- Bring to a low boil, and then reduce to simmer for 20 minutes.
- Stir in the baked beans.
- Adjust seasonings.
- Heat through and serve.
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