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.