Easy ‘Corned’ Bison & Cabbage Soup

Directions

• Heat a large Dutch oven over medium high heat. Add the avocado oil. Brown the bison on all sides until golden brown – about 10 minutes. Season with salt and pepper to taste.
• Deglaze the pan with the beer, and then add the broth.
• Add the pickling spice to a loose leaf tea bag, or cheesecloth wrapped with butcher twine to close it. Place it in the broth. Put the lid on the Dutch oven, reduce the heat to medium low, and simmer for 3 hours, until the bison is tender.
• Add the remaining ingredients. Bring back to a low boil and cook for another half hour with the lid on, until the vegetables are tender.
• Garnish with green onions, and serve with crusty bread.

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