Bison Vegetable Soup
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Bison Vegetable Soup
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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.
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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)
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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 Information
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Calories
181kcal
(9%)
Carbohydrates
21.3g
(7%)
Protein
20.6g
(41%)
Fat
1.7g
(3%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1.2g
Trans Fat
0g
Cholesterol
44mg
(15%)
Sodium
826mg
(34%)
Fiber
4.9g
(20%)
Sugar
11.3g
(23%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 21.3g | 7% |
| Protein | 20.6g | 41% |
| Fat | 1.7g | 3% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1.2g | 7% |
| Trans Fat | 0g | 0% |
| Cholesterol | 44mg | 15% |
| Sodium | 826mg | 34% |
| Fiber | 4.9g | 20% |
| Sugar | 11.3g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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