Bison Barley Soup (Alberta)

Warm up with this hearty, healthy and local soup.

1 lb ground bison (500 g)
1 medium onion, finely chopped
1 cup pot or pearl barley (250 mL)
1 can tomatoes, diced (796 mL)
2 cans beef stock, undiluted (284 mL)
4 cups water (1 L)
4 carrots, finely chopped
3 ribs celery, finely chopped
1 bay leaf
½ tsp. thyme (2 mL)
¼ tsp. black pepper (1 mL)
¼ cup parsley, chopped (50 mL)

In a large saucepan, brown bison, breaking it into chunks as it browns.

Add onion and sauté for 5 minutes.

Stir in barley, then add canned tomatoes, beef stock, water, chopped carrots and celery, bay leaf, thyme and pepper. Bring to a boil.

Reduce heat, cover and simmer for 1 hour. Stir in chopped parsley. Add more water if soup becomes too thick.