Bison and Barley Soup

Bison and Barley Soup
Staff Writer
Bison and Barley Soup
Bison Council

Bison and Barley Soup

This homey soup will keep away the chill during the cold winter months. 

10
Servings
66
Calories Per Serving
Deliver Ingredients

Notes

Can be made a couple of days ahead.  Soup always tastes better after the flavors have been allowed to marry.

Freeze ½ of this batch and use later when time is catching up to you. Use within 6-9 months of freezing.

Recommended Garnishes: Herb Croutons

Serving Size: 11.7 ounces

Prep Time: 25 minutes

Total Cooking Time: 45 minutes

Ingredients

  • 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 Tablespoons beef bouillon (Better than Bouillon brand)
  • 1 medium pearled barley
  • 2 quarts water
  • Salt and pepper, to taste

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 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.

 

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
1g
4%
Cholesterol
25mg
8%
Protein
9g
20%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
5mg
1%
Choline, total
39mg
9%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
2mg
14%
Phosphorus, P
88mg
13%
Selenium, Se
9µg
16%
Sodium, Na
43mg
3%
Water
35g
1%
Zinc, Zn
2mg
25%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.