Hearty Crock Pot Bison Soup

The Hearty Crock Pot Bison Soup recipe comes from www.bisonbasics.com and was prepared by Susan Forrest of Stoney Keppel Bison, for the 2008 OSFM Harvest Bowl Soup Supper.

All you need for this recipe is a crock pot (minimum capacity of 4 ½ quarts), and 20 minutes in the morning.
The soup will be ready to serve 10 minutes after you get home from a day’s work. This is a very economical way to prepare bison, and a great way to introduce it to first-timers. Served with cheese, bread/crackers, or veggie sticks on the side, this recipe will feed at least 6 hungry people for dinner.

Ingredients

• 1 tbsp vegetable oil
• 1 cup finely chopped yellow onion (about 2 medium)
• 1 lb ground bison
• 1 cup diced celery
• 1/2 - 1 cup diced carrot
• 1 can diced tomatoes (28oz can)
• 3 cups tomato based vegetable cocktail
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tbsp honey
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp celery seed (optional)
• 2 cans baked beans (14oz cans)

Directions:

• Put vegetable oil in a cast iron frying pan, heat over medium-high burner.
• Add chopped yellow onion and ground bison.
• Cook, stirring until meat has browned completely, about 5 to 7 minutes.

Browning Meat for Hearty Crock Pot Bison Soup

• Add browned meat/onions and all other ingredients, except for the baked beans, to the crock pot.
• Stir to combine.
• Cover and set on low heat..

Adding Beans to the Hearty Crock Pot Bison Soup

• 8 ½ to 10 hours later, remove cover and stir in baked beans.
• Cover and cook for 10 minutes longer before serving.

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