This savory Bacon Mushroom Bison Soup is a brothy bowl of comfort on cold weather days.
Warming and high protein, this simple soup uses ground bison for lean flavor with added flavor from mushrooms and kale!
Quick Look: Bacon Mushroom Bison Soup
⏲️Ready In: 45 Minutes
🍽Servings: 4
🥗Nutrition: 291 Calories/ 34g Protein
🥘Main Ingredients: Ground bison, Cremini mushrooms, Bacon, Kale, Beef broth
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: A hearty, high protein soup recipe that's full of nutrition and comfort!
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High protein soup and chili options are a must for us in the winter, with staples like Chipotle Flank Steak Chili and Easy Chicken, Leek, and Mushroom Soup always part of the rotation!
This bison soup is a great addition to the lineup, with high protein ground bison and nutritious mushrooms and kale making a comforting meal.
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Key Ingredients
Ground Bison: You may have trouble finding ground bison, but in the Midwest many butcher shops carry it even if it is pre-packaged. You can substitute extra-lean (96%) ground beef as a substitute!
Bacon: I prefer using thick-cut, nitrate-free bacon for recipes like this bison soup! Pieces of thick cooked bacon add more of an umami punch than thin-cut.
Mushrooms: Cremini mushrooms are my go-to for soups and stews! They have heartier flavor than white/button mushrooms.
Kale: I've made this bison soup with and without the kale and it's great both ways. That said, I think adding kale is an easy way to boost the nutrition without fully changing the flavor of the soup!
See the recipe card for full information on ingredients and quantities.
How to make Bacon Mushroom Bison Soup
Step 1: Heat a Dutch oven over medium-high heat and add the bacon, cooking until crisped. Use a slotted spoon to a bowl or plate.
Step 2: Add the celery, onion, and garlic and sauté for 3-5 minutes until softened.
Step 3: Add the bison and cook, breaking up with a spatula as it browns, for about 5 minutes. Add the sage, thyme, salt, and mushrooms and cook for another 1-2 minutes.
Step 4: Pour in the broth and add the bay leaf. Bring the soup to a boil, then reduce to a simmer for 10 minutes. Stir in the kale and simmer for another 5 minutes, until the kale is softened but still vibrant.
Variations and Substitutions
- Use extra lean ground beef (96%) in place of bison if you're struggling to find ground bison. Otherwise, beef stew meat works great as well!
- Omit kale if you don't have any on hand or you simply don't like the taste!
- Use broccoli florets in place of kale to boost vegetables. Simply add broccoli when adding the herbs and mushrooms so they cook to tender during the simmer.
Top Tips from Chelsea
Soups typically follow a format and if you master that, you can confidently make swaps as needed! Cook aromatics, then add spices and herbs. Add protein and hardier veggies, followed by broth/liquids. Bring to a boil and reduce to a simmer until proteins and veggies are cooked. Salt as you go!
Use a good-quality beef broth for hearty flavor. Since this is a brothy soup, the flavor of the broth itself makes a big impact! I like using Kettle & Fire Beef Broth.
Bacon Mushroom Bison Soup FAQs
Yes, you definitely can - and even better with bison stew meat! Sear the bison meat before sautéing the vegetables.
Yes, it should freeze well for up to 3 months. Consider omitting the kale and adding it when you reheat.
You can omit the kale entirely - I did make a version without it and it still tastes great!
However, if you still want a bit of a veggie boost, swap for broccoli florets. Add along with the mushrooms so they grow tender while simmering.
More hearty gluten free comfort food recipes
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📖 Recipe
Bacon Mushroom Bison Soup
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: American
- Diet: Gluten Free
Description
Warming, high protein savory Bacon Mushroom Bison Soup is a brothy bowl of comfort on cold weather days. It makes a perfect gluten free weeknight meal!
Ingredients
- 4oz thick-cut bacon, cut into 1-inch pieces
- 3 stalks celery, trimmed and chopped
- 1 large yellow onion, diced
- 5 large cloves garlic, minced (about 2 tablespoons)
- 16oz ground bison
- 1 tablespoon dried sage
- 2 teaspoons dried thyme
- 1 teaspoon sea salt
- 8oz cremini mushrooms
- 7 cups beef broth
- 1 bay leaf
- 2-3 cups roughly chopped kale
Instructions
- Cook aromatics. Cook bacon in a large Dutch oven over medium-high heat for 5-8 minutes, stirring occasionally to prevent burning. Add the celery, onion, and garlic, sautéing for 3-5 minutes or until onion is softened and translucent.
- Cook meat. Add the bison to the pot and cook, breaking up with a spatula as it browns, for about 5 minutes. Add the sage, thyme, salt, and mushrooms. Cook for another 1-2 minutes, just to soften the mushrooms.
- Add broth. Pour in the broth and add the bay leaf. Bring the soup to a boil, then reduce to a simmer. Simmer for 10 minutes. Stir in the kale, allowing to cook for another 5 minutes or so before serving.
Notes
- Use extra lean ground beef (96%) in place of bison if you're struggling to find ground bison.
- Use beef stew meat or bison stew meat in place of ground bison. Sear the meat before adding aromatics.
- Omit kale if you don't have any on hand or you simply don't like the taste!
- Use broccoli florets in place of kale to boost vegetables. Add broccoli when adding the herbs and mushrooms so they cook to tender during the simmer.
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