Ground Buffalo Barley Soup

  • Joan Dumont

Ground Buffalo Barley Soup 

 

8 to 12 C mushroom or half vegetable stock

1 to 2 lbs ground buffalo

2 to 4 garlic cloves

1 large onion, chopped

1 large can diced tomatoes

1 C pearl barley

Chopped carrots, turnip, green beans, potatoes

In large soup pot: Brown meat and onions.  Pour stock into a large pot and add chopped vegetables.Add tomatoes, browned meat and onion mixture, and barley.

Season to taste with salt, pepper, and garlic. Cook until veggies are tender and serve with warm bannock.

Source Cookbook: From Under Our Roof, Favourite Recipes from the Friends of the John Arcand Fiddle Fest

< Back to main Recipes page