1 lb. ground bison
½ medium yellow onion, diced ¼ inch
2 carrots, peeled and sliced thinly
2 stalks celery, diced ¼ inch
1 (10 oz.) can diced tomatoes in juice
2 tablespoons Beef Bouillon (Better than Bouillon Brand)
1 cup medium, pearled Barley
2 quarts water
Salt and pepper to taste
1 - In large skillet, sauté ground bison until cooked throughout.
2 - Add onions, carrots, and celery, and cook until the onions are translucent .
3 - Add canned tomatoes with juice, beef bouillon, and barley.
4 - Stir until the bouillon is partially dissolved
5 - Add water and bring to a boil. Reduce to simmer, and cook for 45 minutes.
6 - Season to taste with salt and pepper.
7 - Can be made several days ahead, flavors will marry a little
more with time.