Bison Soup (More Information)

This soup is very basic - liquid, meat and vegetables. The twist is cooking it in the slow cooker where other soups on this site have been made on the stove top after half an hour or so of cooking. For more soups, check out the dinner recipes page.

In this soup, bison acts as the base of the flavor and will easily absorb the other flavors, blending the flavors together, over the course of the four to six hour cooking process. Beef is an alternative, though the flavor of beef is stronger than bison and will not blend as easily.

The two liquids help cancel each other out so that neither can truly dominate the dish. The broth (especially a meat based broth) will be just as strong flavor-wise as tomato juice. The tomato juice will add richness to this soup, ensuring that despite the lack of effort in the kitchen it will still taste like it took a long while to cook.

The other ignredients are optional and were picked only as our choices. Broccoli will get almost creamy after being cooked this long. Potatoes (russets) will get soft and squishy so that they more closely resemble mash potatoes (which blend in nicely to the soup). The onion (a white onion in this case) will add a hint of flavor. Leeks work quite well too though a yellow onion will have a tendency to overpower the dish.