This hearty and satisfying soup is packed with lean bison and plenty of fresh vegetables. Freeze ahead for busy weeknight meals or make a big batch for brown bag lunches.
It’s the strangest thing but I’m pretty confident I eat just as much soup during the warm summer months as I do in the middle of winter. Is that weird? Don’t answer.
After thinking about it, I’ve decided it actually makes a lot of sense for several reasons. First, soup doesn’t require me to turn on the oven like roasting a chicken or baking a casserole so it’s a great way to keep the kitchen from over heating.
Second, farmers markets are overflowing with fresh produce and soup is a great way to use up any vegetables you have on hand. Since I am incapable of purchasing small amounts of said produce during trips to the farmers market, we always end up with a few items that don’t get eaten right away.
Third, similar to using overly ripe fruits in smoothies, soup is the perfect vehicle for vegetables that might be a few days past their prime. Take that, food waste!
Lastly, we all want to look better in our swimsuits, right? Well soups are the ideal health food. Not only are they full of vitamins and nutrients but soup is extremely filling and won’t leave you hungry an hour later.
As a side note, I’m happy to report that this soup was the first whole meal we fed our littlest one! I used my amazing KitchenAid Cordless Immersion Blender and pureed some of the soup that had cooled down a bit. Jacob devoured it and we had plenty of leftovers to eat in the coming days. It was a huge hit!
What is your favorite soup to make in the summer? I would love to hear from you.
Your spoon is waiting.
- 20 ounces ground bison or ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1 tablespoon Worcestershire sauce
- 1 medium onion diced
- 2 carrots diced
- 3 celery stalks diced
- 4 cups beef broth low sodium
- 46 ounce container V8 or tomato juice
- 4 cups green cabbage roughly chopped
- 1 cup corn kernels fresh or frozen
- 1 cup green peas fresh or frozen
- fresh parsley for garnish
Heat a large soup pot over medium high heat and spray with cooking spray. Add ground bison, salt, cayenne and Worcestershire sauce. Use a wooden spoon to break down meat and incorporate the spices.
Brown bison until cooked through, 8-10minutes, or until nicely browned and caramelized. Remove cooked bison from the pan with a slotted spoon and set aside.
Add diced onion, carrots and celery to the pan along with a pinch of salt and stir until vegetables have softened, another 7-9 minutes.
Pour in beef broth and V8 then bring to a boil. Stir in cabbage, corn and peas and bring back to a boil. Reduce heat to low and simmer for 20 minutes.
Check for seasoning and adjust accordingly. Serve with freshly minced parsley.