Buffalo Vegetable Soup

Heat 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.

Add 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.

Add 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.