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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This stew-like soup from Cordella Campbell of Rapid City, South Dakota is sure to satisfy your hearty hunter's appetite. It's chock-full of tender buffalo meat, tomatoes, and chunks of carrot and potato, lightly seasoned with bay leaf and clove. Ingredients:
1 pound buffalo stew meat |
2 tablespoons canola oil |
2 cups chopped celery |
2/3 cup chopped onion |
1/4 cup chopped green pepper |
2 cans (14-1/2 ounces each) beef broth |
1 can (28 ounces) diced tomatoes, undrained |
1 large potato, peeled and cubed |
1 large carrot, sliced |
2 teaspoons garlic salt |
1 whole clove |
1 bay leaf |
1/4 cup minced fresh parsley |
Directions:
1. In a Dutch oven, brown meat in oil; drain. Add the celery, onion and green pepper; saute for 5 minutes or until tender. Stir in the broth, tomatoes, potato, carrot, garlic salt, clove and bay leaf.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender. Discard clove and bay leaf. Stir in parsley. Yield: 6 servings.
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