Bison Stew
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Ingredients
  • 1 TBSP olive oil
  • 1 lb. ground bison
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • ½ head of green cabbage, core removed and finely shredded
  • 4 stalks celery, diced
  • 4-5 large carrots, peeled and diced
  • 1 (15-ounce) can no-salt added tomatoes
  • 4-5 small potatoes, diced
  • 8 cups low-sodium chicken broth (or half broth and half water)
  • 3 cups chopped kale or spinach
  • ½ tsp. each: dried rosemary, rubbed sage, garlic powder, onion powder, salt, and black pepper
  • 1 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 TBSP dried parsley flakes
  • Optional: ¼ tsp. crushed red pepper flakes
Instructions
  1. Add the olive oil to a large (at least 6-quart) pot over medium heat. Add the ground bison and cook until browned, being sure to break up the chunks constantly.
  2. Once browned, add the onion and garlic and cook until they have softened, about 4-5 minutes.
  3. Add half of the chopped cabbage, stir until it wilts down a little, and then add the remaining cabbage, along with the remaining ingredients.
  4. Bring mixture to a simmer, then reduce heat to low, cover with a lid, and simmer for 35-40 minutes, or until veggies are completely tender.
  5. Taste and season according to preferences.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/12/bison-stew/