Bison is gaining popularity on the dinner table, and for good reason as it is a healthier red meat option. Bison is low in total fat and saturated fat; it even has less fat than chicken and pork, and provides the same amount of protein. In addition, bison is an excellent source of vitamin B12, a good source of iron and is relatively low in cholesterol. Try using bison next time you plan to make burgers, chili or stew.
Bison & Barley Soup
Makes 10 servings
- 1 lb. ground bison
- ½ medium yellow onion, diced ¼ inch
- 2 carrots, peeled and sliced thinly
- 2 stalks celery, diced ¼ inch
- 1 (10 oz.) can diced tomatoes in juice
- 2 tablespoons beef bouillon
- 1 cup medium, pearled barley
- 2 quarts water
- Salt and pepper to taste
- In large skillet, sauté ground bison until cooked throughout.
- Add onions, carrots, and celery, and cook until the onions are translucent.
- Add canned tomatoes with juice, beef bouillon, and barley. Stir until the bouillon is partially dissolved.
- Add water and bring to a boil. Reduce to simmer, and cook for 45 minutes. Season to taste with salt and pepper.
- Can be made a couple of days ahead. Soup always tastes better after the flavors have been allowed to marry.
- Freeze ½ of this batch, and use later when time is catching-up to you. Use within 6-9 months of freezing.