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Bison Pastrami and Vegetable Soup
Source: High Plains Bison
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Yield:  Makes 6 servings
Pastrami just isn't for Reubens! Try this tasty soup chocked full of vegetables. No cream. No butter. Just loads of flavor! - Chef Forrest
RECIPE INGREDIENTS
1/2 package (1/2 pound) High Plains Bison Pastrami
1 yellow onion, chopped
2 carrots, chopped
3 stalks celery, chopped
1 medium head of cabbage, chopped
3 tomatoes, chopped
1 yam, chopped
1 red skinned potato, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon red chili peppers
2 quarts water
Gather your ingredients together.  Wash the vegetables well and drain.  I prefer to leave the skins on the carrots, potato and the yam.  You can peel if you wish.
Bison Pastrami and Vegetable Soup Recipe at Cooking.com
DIRECTIONS
Chop everything up into 3/8 pieces and keep separate.
Add the bison pastrami, onions, carrots and celery to a large soup pot and sauté over medium- high heat. Stir often to prevent burning. (No oil is needed as the heat will sweat the natural juices out of the Bison pastrami and help to season and cook the vegetable). After 10 minutes the onions will become translucent.
Add cabbage, tomatoes, yam and potato and continue cooking for an additional 10 minutes, stirring occasionally to prevent burning.
Add the basil, oregano, red chili peppers, and water. Simmer for 4-6 hours.
Recipe reprinted by permission of High Plains Bison. All rights reserved.
Date Added: 10/23/2009
Nutrition Facts per Serving
Yield: Yield:  Makes 6 servings
Calories: 150
Fat. Total: 2g
Fiber: 6g
Carbohydrates, Total: 24g
Sodium: 660mg
% Cal. from Fat: 12%
Cholesterol: 10mg
Protein: 10g
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