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
Units
Scale
- 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.