One of my absolute favorite things is when readers make a recipe from my blog. It still boggles my mind that that’s even possible. I have no idea how often it happens, but my heart does flips when I receive a text or email from a friend or relative saying they made one of these dishes. I love my little corner of the Interwebs here so much. It’s my deepest hope that maybe, just maybe, if you cook one of these recipes it will make your day a little brighter/tastier/easier/happier.
The reason I mention cooking recipes from this site is because I do it all the time! I recently updated one of my all-time favorite meals, vegetable beef soup with this winner right here. It still checks all of my meat and veggies soup must-haves (chunks of meat, frozen veggies, silky potato and tomatoey red wine broth), but I streamlined the instructions and lightened it up by using bison instead of beef. Oh my is it good. Bonus: it’s completely weeknight doable.
If you ever happen to make something from here (even if we’ve never met!) and then happen to share it online I would be so touched if you tagged it with the hashtag #abalancedlifecooks. I always do!
Lean Bison Vegetable Soup
- Olive oil
- 1.5 pound bison stew meat, trimmed of any fat
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 32 oz container low-sodium beef broth
- 28 oz can diced tomatoes
- 16 oz package frozen mixed vegetables (such as carrots, peas, corn, and green beans)
- 3 Yukon gold potatoes, keep skin on & slice into bite-sized chunks
- 1/4 cup red wine
- Salt & pepper
Heat 1 Tbsp olive oil in a soup pot over medium-high heat. Add bison in batches (be sure not to crowd) and brown on each side. Once browned, transfer to a plate and add another batch to the pot. (It took me 3 batches to brown all of the meat). Set plate aside.
To the pot, add onion and celery and sautee until onion becomes translucent, about 5 to 8 minutes. Add the broth, tomatoes, frozen vegetables, potatoes, and wine to the pot. Return meat to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for about 30 minutes. Add salt and pepper to taste and serve.