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“Unstuffed” pepper soup with bison and wild rice

Close-up of soup

 3 cups Wild rice
 4 tbsp Seka Hills olive oil
 2 Green bell peppers, chopped
 1 Red bell pepper, chopped
 64 oz beef broth
 1 lb ground bison (or lean beef)
 1 clove of minced garlic
 1 Large can (28 oz) of crushed tomatoes (undrained)
 1 Can (14.5) oz petite diced tomatoes
 1 Generous pinch of Sakari Botanicals coarse salt, more to taste
 ½ tsp Basil
 1 tsp Oregano

Cook the rice according to package directions and set aside. Heat olive oil in large stock pot. Sautee the peppers, onion and garlic until translucent. Add the bison and brown. Place remaining ingredients in stock pot and simmer about 30-40 minutes or until vegetables are tender. Add water and/or seasonings as desired.