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Bison and Barley Soup
Source: High Plains Bison
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Yield:  10 servings
I enjoy this as a late lunch or an early dinner. The velvety feel of the barley adds a lushness to the texture of this soup without the added calories of butter & cream. - Chef Forrest
RECIPE INGREDIENTS
1 pound High Plains Ground Bison
1/2 medium yellow onion, diced 1/4 inch
2 carrots, peeled and sliced thinly
2 stalks celery, diced 1/4 inch
1 (10 oz.) can diced tomatoes in juice
2 tablespoons Beef Bouillon (Better than Bouillon Brand)
1 cup medium pearled Barley
2 quarts Water
Salt and pepper to taste
Bison and Barley Soup Recipe at Cooking.com
DIRECTIONS
In large skillet sauté ground bison until cooked throughout.
Add onions, carrots and celery and cook until the onions are translucent.
Add canned tomatoes with juice, beef bouillon and barley. Stir until the bouillon is partially dissolved.
Add water and bring to a boil. Reduce to simmer and cook for 45 minutes. Season to taste with salt and pepper.
Tips:
Can be made a couple of days ahead. Soup always tastes better after the flavors have been allowed to marry.
Freeze 1/2 of this batch and use later when time is catching-up to you. Use within 6-9 months of freezing.
Recipe reprinted by permission of High Plains Bison. All rights reserved.
Date Added: 10/21/2009
Nutrition Facts per Serving
Yield: Yield:  10 servings
Calories: 170
Fat. Total: 5g
Fiber: 4g
Carbohydrates, Total: 21g
Sodium: 140mg
% Cal. from Fat: 26%
Cholesterol: 20mg
Protein: 11g
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