Bison Soup with Barley: A Hearty Prairie Classic

Looking for a nourishing, protein-packed soup to warm you up on cold prairie days? This Bison Soup with Barley is comforting, nutritious, and brimming with natural flavours. The combination of tender ground bison, sweet carrots, earthy barley, and aromatic celery makes this soup a staple in any regenerative kitchen.

This dish not only highlights the lean richness of bison meat but also holds up beautifully when made ahead—allowing the flavours to deepen with time.

Ingredients

• 1 lb. ground bison

• ½ medium yellow onion, diced (¼ inch)

• 2 carrots, peeled and sliced thin

• 2 stalks celery, diced (¼ inch)

• 1 (10 oz.) can diced tomatoes (with juice)

• 2 tbsp. beef bouillon (we recommend Better Than Bouillon)

• 1 cup medium pearled barley

• 2 quarts water

• Salt and pepper to taste

Directions

1. In a large skillet, sauté the ground bison over medium heat until fully cooked.

2. Add the diced onion, carrots, and celery. Cook until the onions become translucent.

3. Stir in the canned tomatoes (with juice), beef bouillon, and barley.

4. Mix well until the bouillon begins to dissolve.

5. Add the water and bring to a boil. Reduce to a gentle simmer.

6. Simmer uncovered for 45 minutes, stirring occasionally.

7. Season to taste with salt and pepper.

Tip: This soup is even better the next day—perfect for meal prepping or cozy leftovers.

Why Bison?

Bison is a sustainable red meat that’s leaner than beef but packed with protein and minerals. It brings a slightly sweet, mineral-rich flavour to soups, making it the perfect base for hearty recipes like this.

Pair It With

A slice of buttered sourdough, pickled vegetables, or a crisp prairie salad makes this a complete, soul-warming meal.