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Hearty Bison Barley Soup


1 lb (500 g) ground bison
1 medium onion, finely chopped
1 cup (250 mL) pot or pearl barley
1 (796 mL) can diced tomatoes
2 (284 mL) cans low salt beef stock, undiluted
4 cups (1 L) water
4 carrots, finely chopped
3 celery stalks, finely chopped
1 bay leaf
½ tsp (2 mL) thyme
¼ tsp (1 mL) pepper
¼ cup (50 mL) chopped parsley

In a large saucepan, brown bison, breaking it into chunks as it browns. Add onion and sauté for 5 minutes. Stir in barley, then add canned tomatoes, beef stock, water, chopped carrots and celery, bay leaf, thyme and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Stir in chopped parsley. Add more water if soup becomes too thick.

Makes 8 servings.

Nutritional Information (per serving):

Calories: 268
Protein: 16 g
Carbohydrate: 29 g
Fibre: 6 g
Sugars: 5 g
Fat: 10 g
Saturated Fat: 0.2 g
Trans Fat: 0 g
Cholesterol: 40 mg
Sodium: 310 mg
Potassium: 476 mg