Easy ‘Corned’ Bison & Cabbage Soup
Prep Time: 10 minutes | Cook Time: 3 hours 30 minutes | Total Time: 3 hours 40 minutes | Serves: 4-6
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
It's always comfort food season in Canada, and this bison soup is an easy way to get that 'corned' flavour you love! Just start with our pre-cut bison cubes and slow cook your way to a new favourite soup!
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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.
More Chef Recipes
- Peppery Bison Brie Burger with Kohlrabi & Apple Slaw – Chef Leandro Vega
- Seventh Fire Burger – Chef Rich Francis
- Surf n’ Turf Bison Burger – Chef Ben Kelly
- Wild Spicin’ Bison Burger – Maddie & Kiki
- Grilled Bison Dressing – Maddie & Kiki
- Warm Bison Steak Salad – Claudio Aprile
- Bison Steak with Truffle Fries – Top Chef Winner Erica Karbelnik
Ingredients
1 tbsp (15ml) avocado oil
2 x 226g (8oz) Noble Premium Bison Steak Cubes
1 341ml bottle of beer
5 cups (1250ml) beef or vegetable broth
2 tbsp (30ml) pickling spice
2-3 carrots, chopped
2 red onions, chopped
1/2 green cabbage, chopped
1 tbsp (15ml) Worcestershire sauce
2 tbsp (30ml) butter
Salt and pepper to taste
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