O2 Fitness Food of the Week: Bison

Feb 03, 2014

Bison is gaining popularity on the dinner table, and for good reason as it is a healthier red meat option. Bison is low in total fat and saturated fat; it even has less fat than chicken and pork, and provides the same amount of protein. In addition, bison is an excellent source of vitamin B12, a good source of iron and is relatively low in cholesterol. Try using bison next time you plan to make burgers, chili or stew.

Bison & Barley Soup

 Makes 10 servings


  • 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
  • 1 cup medium, pearled barley
  • 2 quarts water
  • Salt and pepper to taste


  • In large skillet, sauté ground bison until cooked throughout.
  • Add onions, carrots, and celery, and cook until the onions are translucent.
  • Add canned tomatoes with juice, beef bouillon, and barley. Stir until the bouillon is partially dissolved.
  • Add water and bring to a boil. Reduce to simmer, and cook for 45 minutes. Season to taste with salt and pepper.
  • Can be made a couple of days ahead.  Soup always tastes better after the flavors have been allowed to marry.
  • Freeze ½ of this batch, and use later when time is catching-up to you.  Use within 6-9 months of freezing.

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