This soup is a winter staple in our house! I’ll throw it together on Sunday, serve it for dinner that evening, and then pack it in the girls’ lunches for the week. Soup is a great, healthy, and warm alternative to a sandwich. My girls get sick of sandwiches real quick! To pack for lunches, I use a small thermos (thanks, Amazon!) and pop in the lunch box.
To make bison veggie soup:
Heat ¼ T of olive oil in a large skillet. Add a large yellow onion, diced, and four cloves of garlic, minced. Saute until soft.
Once onion and garlic have softened, add in 1 lb of ground bison meat and cook until browned.
Now for the rainbow! Add in veggies. To keep it simple, you can use frozen veggies. Or, use fresh vegetables if you have them. For frozen vegetables, I use 16 oz bags. I use any vegetable I have on hand; here’s a few of our favorites:
broccoli
sweet white corn
carrots
purple cabbage
peas.
Use as many vegetables as you like!
Stir in the veggies and add 1 qt of tomato juice and 4 cups of beef stock. For an extra health kick, I toss in 1 cup of bone broth. Don't worry, the kids won't even know!
For seasoning, stir in:
2 bay leaves
1 T of garlic salt
a dash of pepper
2 T of parsley.
Let simmer for 2 hours.
Enjoy! Share the link with your friends and let me know what you think!