Monday, February 12, 2018

Ground Bison and Cabbage Soup

I've finally been able to find ground bison in some of our local grocery stores which is exciting because it's a great source of lean protein and packs amazing flavor. This cabbage soup is chock-full of vegetables, making it a great lunch or dinner option to keep you nourished during these cold winter months. Paired with a glass of red wine, this meal is one of our favorites!

1. Heat oil in a large saucepan over medium-high heat. Add bison and cook until no longer pink.



2. Add garlic, onion, carrots and celery and cook for 2 minutes. Add the remaining soup ingredients and stir to combine. Bring to a boil, cover and turn heat to low. Cook for 1 hour.





3. Adjust seasonings as needed, then ladle soup into bowls and serve.




Ground Bison and Cabbage Soup
Serves 6

All you need:
1 tablespoon olive oil
1 pound ground bison (or beef)
2 garlic cloves, minced
1 small onion, diced
2 carrots, diced
3 celery stalks, sliced
1 small head cabbage, cored and chopped
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon celery seed
1 (28 oz.) can crushed tomatoes
2 tablespoons tomato paste
1 1/2 cups tomato juice
4 cups beef stock
Pinch sugar

All you do:
1. Heat oil in a large saucepan over medium-high heat. Add bison and cook until no longer pink.
2. Add garlic, onion, carrots and celery and cook for 2 minutes. Add the remaining soup ingredients and stir to combine. Bring to a boil, cover and turn heat to low. Cook for 1 hour.
3. Adjust seasonings as needed, then ladle soup into bowls and serve.


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