1 teaspoon olive oil
1 pound ground bison (buffalo) or 90% or higher lean ground beef*
1 large onion, chopped
1 fresh poblano pepper**, chopped
4 cups reduced-sodium chicken broth
2 medium potatoes, scrubbed and chopped
1 cup frozen whole kernel corn
1 medium red sweet pepper, seeded and chopped
1 tablespoon snipped fresh sage or 1 teaspoon dried leaf sage, crushed
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 medium zucchini, chopped
1/2 teaspoon ground black pepper
In a 4- to 5-quart Dutch oven heat olive oil over medium heat. Add the buffalo, onion and poblano pepper. Cook until meat is brown and onion is tender, stirring frequently to break up meat as it cooks. Drain off any fat if necessary.
Add the chicken broth, potatoes, corn, sweet pepper, dried sage (if using) and dried rosemary (if using). Bring just to boiling. Reduce heat and simmer, covered, for 15 minutes.
Add zucchini, fresh sage (if using), fresh rosemary (if using), and black pepper to the soup; return to boiling. Reduce heat and simmer, covered, 5 to 10 minutes or until vegetables are tender. If desired, sprinkle with additional snipped fresh rosemary before serving. Makes 6 (1-2/3 cup) servings.
*Note: If using the ground beef option, omit the olive oil.
- 13 g
- 53 mg
- 442 mg
- 3 g