BISON, WHITE BEAN, AND KALE SOUP
Calories: ~240 kcal
Protein: ~28 g
Carbohydrates: ~18 g
Fiber: ~6 g
Fat: ~9 g
INGREDIENTS:
½ cup onion, chopped
½ cup celery, chopped
½ cup carrots, chopped (can also use a jar of prechopped mirepoix)
Salt and pepper
1 tsp fresh thyme, chopped
1 tsp fresh sage, chopped
4 garlic cloves, minced (or 4 frozen cubes)
1 lb grass-fed bison (could sub beef, turkey, chicken)
2 cans white beans, drained and rinsed
1 32 oz box of chicken bone broth (stock or beef broth is ok too)
2-3 bay leaves
1 tbsp apple cider vinegar
2-3 cups kale, chopped
DIRECTIONS:
1. In a heavy bottom soup pan, heat some olive oil or spray over medium high heat. Add veggies and sauté until tender. Add spices and stir until fragrant.
2. Move veggies to one side of the pot, add bison and saute and break up until browned and cooked through. Combine everything in pot.
3. Add beans and bone broth. Add bay leaves and bring soup to a boil. Add 1-2 cups water if needed for proper ratio.
4. Once boiling, bring to a simmer and let reduce 5-10 min. Add vinegar. Stir and then add kale. Stir until wilted.
5. Taste and season as needed. Serve in bowls with some fresh parmesan, Greek yogurt or alone!
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