Bison Vegetable Soup (Whole30 compliant)

Look down into this stockpot. Don’t you want to just grab a big bowl and get busy?

This soup was for SEVEN healthy appetites so you may want to adjust down to half of these amounts OR ladle it up for some meal prep OR invite some big appetites over!

In a skillet I browned and set aside:

2 lbs ground bison

1 lb farm-fresh sausage

In the same skillet I cooked 1/2 of a white onion in 1 tsp coconut oil.

In a large stockpot I put the following ingredients:

12 organic carrots, peeled and cut into bite-sized pieces

1/2 of a head of organic red cabbage, chopped

1 32 oz can of organic diced tomatoes, including the juice

1 15 oz can organic coconut milk

4 cups beef bone broth (homemade or you might like bonebroths.com)

2 tsp Hickory Smoked Sea Salt (salttraders.com)

1/2 tsp basil

1/4 tsp rosemary

freshly ground sea salt, to taste

I cooked this over medium heat 15-20 minutes until the carrots were tender.

Next, I added the cooked bison burger, the sausage, and the onion and let that simmer 10 minutes.

The last 5 minutes I added:

several handfuls of fresh kale, torn off the stems

 

This soup was so good. It went perfectly with my Whole30 Blackberry Vinaigrette with Spring Mix and Kale.  The only thing you may have to be careful about when doing this recipe on Whole30 is the sausage – many have added sugar. I had spoken to my pig processor about this and we think we are ok here.

You could, of course, use grass fed beef instead of bison.