Soups

French Lentil Soup with Bison Sausage
3 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 celery rib, finely chopped
1 1/4 cups lentils (preferably French green)
6 cups water
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 oz TenderBison™ Smoked Country Sausage
1 tablespoon balsamic vinegar, or to taste

Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.

While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add bison sausage to soup and stir in vinegar. Serves 6.

 Stuffed-Cabbage Soup
 
 1 tablespoon vegetable oil
 1 pound beef chuck for stew (I use bison sirloin) cut into 1-inch chunks
 1 package (1 pound) classic coleslaw mix
 1 large onion, chopped (I use onion powder)
 1 can (28 ounces) crushed tomatoes in puree
 2 cans (14.5 ounces each) beef broth
 1 cup water
 ½ cup packed light-brown sugar
 1 tablespoon fresh lemon juice
 1 teaspoon salt
 1/3 cup long-grain white rice
 
 1. Heat oil in 6-quart pot over medium heat.  Add beef; sauté until browned, about 6 minutes.  Add coleslaw mix and onion; cook, covered, 4 minutes, stirring after 2 minutes.  Add tomatoes, beef broth, water, brown sugar, lemon juice and salt.
 2. Bring to boiling. Add rice; reduce heat to medium-low.  Simmer, covered, 45 minutes or until beef and rice are tender. Spoon into soup bowls.
 
 
 P.S. I have tried making this is a slow cooker but the rice and cabbage have turned out over-cooked.