Bison and Barley Soup

Bison and Barley Soup

How to Prepare:

Serves: 4


  • 8 ounces bison sirloin, cut in small pieces
  • Salt and pepper, plus more to taste
  • 2 teaspoons olive oil
  • 1 large carrot, finely diced
  • 1 stalk celery, finely diced
  • 1 medium onion, finely diced
  • 2 tablespoons tomato paste
  • 1 dried bay leaf
  • 1/2 teaspoon dried thyme
  • 2/3 cup quick-cooking barley
  • 1 cup water
  • 4 cups beef broth
  • 1/2 teaspoon red wine vinegar


  1. Sprinkle bison sirloin with salt and pepper. Heat oil in a pot over medium-high heat and add bison, stirring often, until browned on all sides.
  2. Reduce heat to medium. Add carrot, celery and onion. Cook, stirring, until vegetables begin to soften, about 2 minutes.
  3. Add tomato paste, bay leaf and thyme. Continue stirring until vegetables are coated with tomato paste and start to brown, about 1 to 2 minutes.
  4. Add barley, water and broth and bring to a simmer. Reduce heat to medium-low and cook until barley is tender, about 25 minutes.
  5. Remove from heat, Remove bay leaf and stir in red wine vinegar. Season to taste with salt and pepper.