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Buffalo Vegetable Soup
Diabetic Living Magazine
“This meat and vegetable soup is full of potatoes, corn and zucchini and has a hint of spice from a poblano pepper. Using ground bison means more protein and fewer calories although you can use ground beef if you prefer.”
1 teaspoon olive oil
1 pound ground bison (buffalo) or 90-percent (or higher) lean ground beef (see Note)
2 teaspoons chopped fresh rosemary or ½ teaspoon dried rosemary, crushed
2 medium zucchini, chopped
½ teaspoon ground pepper
Chopped fresh rosemary (optional)
1Heat olive oil over medium heat in a large saucepan. Add the buffalo (or lean ground beef), 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.
2Add the chicken broth, potatoes, corn, bell pepper, dried sage (if using) and dried rosemary (if using). Bring just to boiling. Reduce heat and simmer, covered, for 15 minutes.
3Add zucchini, fresh sage (if using), fresh rosemary (if using) and ground pepper; return to boiling. Reduce heat and simmer, covered, 5 to 10 minutes or until vegetables are tender. If desired, sprinkle with additional chopped fresh rosemary before serving.
Tip: Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.
Note: If using the ground beef option, omit the olive oil.