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I was introduced to this soup for the first time just last weekend and I LOVED LOVED LOVED it. This soup really hits the spot and leaves the best aftertaste in your mouth. Give it a shot and see!
Ingredients for ten servings:
2 Tbsp Extra virgin olive oil
1 lb Buffalo meat
1/2 large onion, chopped
5 cups chopped cabbage
2 16oz cans of red kidney beans, drained
2 cups Organic beef broth
2 heirloom tomatoes mixed w/sugar and basil
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp pepper
Heat oil in a large stockpot over medium high heat. Add buffalo meat and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato (already mixed w/sugar and basil), cumin, salt, and pepper. Stir and cover. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!
Goes GREAT with a Glass of Merlot to drink :)
-Tom
HUGE Lover of food!
PassionForFitness.info
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buffalo meat? for real? where do you even find buffalo meat?
ReplyDeleteMmmmmmm I'm so gonna try this next week!!! I've been making buffalo tacos and putting the leftover buffalo into mac 'n cheese. But this recipe sounds divine and gives me another reason to cook with buffalo!! YAY!
ReplyDeleteP.S.
ReplyDeleteTo answer the question above: I find buffalo meat in the grocery store next to the beef. ;)