Go Back
Print

Slow Cooker Bison & Vegetable Soup

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6
Calories 450 kcal

Ingredients

  • 1 yellow onion chopped
  • 2 tbsp butter or olive oil
  • 4 stalks celery diced
  • 4 carrots diced
  • 8 red potatoes diced
  • 8 oz. brown bella mushrooms small dice
  • 1/2 cup dry red wine
  • 5 cloves garlic minced
  • 1.5 lb ground bison
  • 2 tbsp worcestershire
  • 30 oz. tomato sauce
  • 4 cups beef stock
  • 1 tbsp fresh thyme minced
  • 1/2 tsp cayenne powder
  • 1 medium cabbage sliced
  • 1/2 cup peas
  • 1/2 cup sweet corn
  • 2 bay leaves
  • salt and pepper to taste
  • Shaved Parmesan or White Cheddar for garnish

Instructions

  1. In a stock pot, brown the bison for a few minutes and then transfer to the crock pot.

  2. In the same pot, heat the oil or butter and cook the onions, carrots and celery on medium high heat until translucent, about 5 minutes.

  3. Add the mushrooms and cabbage. Cook until the cabbage has wilted slightly.

  4. Stir in the garlic, thyme, cayenne and red wine. Cook 1-2 minutes until fragrant.

  5. Transfer the mixture to a 6 quart slow cooker. Stir in the tomato sauce, Worcestershire, beef stock, bay leaves, corn, peas and potatoes.

  6. Cook about 7-8 hours on low heat or 4-5 on high or until the potatoes are fork tender. Serve with Parmesan or white cheddar and a crusty baguette!