Bison And Barley Soup

• 1 pound ground bison
• 1/2 medium yellow onion, diced into 1/4-inch pieces
• 2 carrots, peeled and sliced thinly
• 2 stalks celery, diced into 1/4-inch pieces
• one 10-ounce can of full tomatoes in juice
• 2 tablespoon beef bouillon (better than bouillon brand)
• 1 medium pearled barley
• 2 quarts water
• salt and pepper, to taste

1. 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 and tomatoes start to break apart into pieces. Add water and bring to a boil. Reduce to simmer and cook for 45 minutes. Season to taste with salt and pepper.