Tatonka Vegetable Soup
Ingredients
- 2 c. onions, pared and diced ⓘ
- 1 c. leeks, pared and sliced
- 1 c. celery, trimmed and diced ⓘ
- 1 qt. carrots, trimmed and diced ⓘ
- 1 medium red pepper, diced ⓘ
- 1 medium yellow pepper, diced ⓘ
- 1 medium green pepper, diced ⓘ
- 1/4 c. salad oil ⓘ
- 1 1/2 lb. ground buffalo ⓘ
- 1/4 c. all-purpose flour ⓘ
- 1 Tbsp. fresh minced garlic
- 2 1/2 Tbsp. chicken base ⓘ
- 2 1/2 Tbsp. beef base ⓘ
- 1/4 c. tomato paste ⓘ
- 3 qt. water ⓘ
- 2 tsp. fresh ground black pepper ⓘ
- 1 bay leaf ⓘ
- 3/4 tsp. thyme leaves ⓘ
- 3/4 tsp. marjoram ⓘ
- 1/2 lb. red potatoes, pared and diced ⓘ
- 14 oz. can tomato puree ⓘ
- 16 oz. can diced tomatoes in juice ⓘ
- 3/4 lb. fresh green beans, trimmed, cut 1 inch on diagonal ⓘ
- 5 oz. frozen whole kernel corn ⓘ
- 1/4 c. fresh parsley, minced ⓘ
Instructions
- Saute diced onions, sliced leeks, diced celery, carrots and diced mixed peppers in oil until onions become transparent.
- Add ground buffalo.
- Saute until lightly browned.
- Blend in flour. Blend in minced garlic, chicken and beef bases and tomato paste. Add water.
- Heat, stirring continuously, until thickened.
- Add black pepper, thyme, marjoram and bay leaf.
- Add potatoes and tomato puree.
- Reduce heat and simmer until potatoes are tender, about 45 minutes.
- Add diced tomatoes, green beans and corn. Simmer until green beans are tender, about 10 minutes.
- Blend in fresh minced parsley.
Nutrition & Diet Analysis (per serving)
947
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).