Bison and Barley Soup with Root Vegetables

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds.
2. 2Add the about 450 g of ground bison to the pot. Cook, breaking it up into smaller pieces with a spoon, until it is browned all over, about 5-7 minutes. Drain off any excess fat if desired.
3. 3Add the 1 large onion, chopped, and the 4 cloves garlic cloves, minced, to the pot with the bison. Cook, stirring occasionally, until the onion is softened and translucent, about 5-6 minutes.
4. 4Stir in the 2 tablespoons of tomato paste, 1 teaspoon of thyme, and 1 bay leaf. Cook, stirring constantly, for 1 minute until the tomato paste darkens slightly and becomes fragrant.
5. 5Add the 2 medium carrots, peeled and cut into 1.27 cm pieces, the 2 medium parsnips, peeled and cut into 1.27 cm pieces, and the 1 medium turnip, peeled and cut into 1.27 cm pieces. Stir to coat the vegetables with the bison mixture and cook for 5 minutes, stirring occasionally.
6. 6Pour in the 8 cups of beef broth and add the 0.75 cup of pearl barley. Increase the heat to medium-high and bring the soup to a rolling boil.
7. 7Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for 1 hour to 1 hour and 30 minutes, or until the pearl barley is tender and the root vegetables are easily pierced with a fork. Stir occasionally to prevent sticking.
8. 8Remove the bay leaf from the pot. Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and add more salt and pepper if needed.
9. 9Ladle the hot soup into bowls. Garnish each serving with 2 tablespoons of fresh dill.

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