Native Roots

Macaroni and Bison Soup

Ingredients:
1 pound ground bison (or 1 pound stew meat or 1 pound lean ground beef)
2 quarts water
1 garlic clove, chopped or 1/2 teaspoon garlic powder
1 medium onion, chopped
1 stalk celery, chopped
1 teaspoon beef bouillon
1/4 teaspoon ground pepper (optional)
8 ounces (2 cups) UNCOOKED macaroni
1/2 cup canned corn, drained
1 (14-1/2 ounce) can whole tomatoes, undrained
2 carrots, peeled and chopped

1. Cook ground bison in a pan over medium heat. In a large pot, bring water to a boil.



2. Add onion, celery, garlic, carrots, beef bouillon and, if desired, pepper. Turn heat down to simmer. Cover; simmer for 10 minutes until vegetables are tender.



3. While vegetables are simmering, drain tomatoes, reserving liquid. Cut up tomatoes.



4. Add uncooked macaroni. Simmer for 10-12 minutes, until macaroni is tender.



5. Add tomatoes, corn, cooked bison and reserved tomato liquid. Bring to a boil. Serve. Makes approximately seven 1-cup servings.

Nutrient Content per Serving:
Exchanges: 2-1/2 starch + 2 medium fat meat + 1 vegetable + 1/2 fat
Calories: 368
Fat: 12 grams
Protein: 22 grams
Carbohydrate: 36 grams
Sodium: 410 milligrams
Cholesterol: 43 milligrams
Total dietary fiber: 4 grams

Source: Northern Plains Indian: Food Practices, Customs, and Holidays. Developed by American Dietetic Association and American Diabetes Association, 1999.