Bison Vegetable Soup

4.07 stars average

This hearty and satisfying soup is packed with lean bison and plenty of fresh vegetables. Freeze ahead for busy weeknight meals or make a big batch for brown bag lunches.

Course Appetizer, Soup

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 181kcal

Author Liz Della Croce

Ingredients

20 ounces ground bison or ground beef
½ teaspoon salt
¼ 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

US Measurements - Convert to Metric

Instructions

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.
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.
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.
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.
Check for seasoning and adjust accordingly. Serve with freshly minced parsley.

Nutrition