Bison Noodle Soup

Christian, my seven month old son, loves soup. He devoured this soup and I hope that you will want to too when you try it.

What You’ll Need…

2-4 Bison Steaks (Depending on how meaty you want the soup to be.)

1 Gallon Water

1 Package Cut Bone Marrow/ Oxtail [Optional]

1 lb. Pasta.

2 Large Carrots (Chopped)

2-3 Stalks of Celery (Chopped)

½ Large Onion (Chopped)

1 Cup Corn

½ Cup Peas

½ Teaspoon Dried Parsley

½ Teaspoon Dried Oregano

½ Teaspoon Dried Basil

1 Teaspoon Garlic Powder

¾ Teaspoon Salt

If you choose not to use marrow or oxtail you can substitute with beef or chicken broth and water. (6 Cups Broth + 6 Cups Water)

If you are making your own broth by using either bone marrow or oxtail place the “meat” into your stock pot and cover with one gallon of water. Allow the water to come to a boil, turn down the heat, and then allow to simmer for 45 minutes.

Once the flavor has been extracted from the meat remove the bones from the water, scrap out the marrow into the pot, if you’re using that as your flavoring agent and discard the bones.

Place your chopped vegetables, except the corn, and spices into the pot and allow to simmer for 30 minutes or until the vegetables are almost soft.

While the vegetables are cooking cook the steaks in a skillet and set aside to rest for about five minutes after they have been cooked. After the meat has rested slice it into bite-sized pieces.

Turn the heat down slightly when the vegetables are almost soft, also at this time add the pasta, corn, peas, and bison.

When the pasta is cooked the soup is down.

Enjoy alone or with crackers.