HEARTY BISON & BARLEY SOUP

Enjoy this hearty soup as a late lunch or an early dinner. The velvety feel of the barley adds a lushness to the soup without the added calories of butter & cream.

• 1 lb ground bison

• ½ medium yellow onions, diced .25 inch

• 2 carrots, peeled and sliced thinly

• 2 stalks celery, diced 1/4 inch

• 10 oz diced tomatoes in juice

• 2 tbsp Beef Bouillon (Better than Bouillon Brand)

• 1 cup medium, pearled Barley

• 2 qt water

• salt

• pepper

1. In large skillet, sauté ground bison until cooked throughout.

2. Add onions, carrots, and celery, and cook until the onions are translucent.

3. Add canned tomatoes with juice, beef bouillon, and barley. Stir until the bouillon is partially dissolved.

4. Add water and bring to a boil. Reduce to simmer, and cook for 45 minutes. Season to taste with salt and pepper.

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

6. Freeze .5 of this batch, and use later when time is catching-up to you. Use within 6-9 months of freezing.