Montana Bison And Barley Soup

Bison and Barley Soup State(Montana) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Our bison and barley soup features local bison and fresh vegetables simmered in a tomato-based sauce.
1 cup (8 fl oz spoodle) provides 1 ¾ oz meat equivalent, ¼ oz equivalent grains, ¼ cup red/orange vegetable, ⅛ cup starchy vegetable and ¼ cup other vegetable.
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Montana Office of Public Instruction.
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
3.80 from 5 votes

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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes


  • Thaw frozen ground bison for at least 5 days in advance in refrigerator in a thawing tub at or below 41 ºF.
  • Add bison, oil and salt to large stock pot or tilt skillet. Cook bison on the day to be served to no less than 155 ºF for at least 15 seconds.
    Critical Control Point: Cook to 155 ºF for at least 15 seconds.
    Bison should be cooked low and slow (cooking the day before may be best. Cool down to 41 ºF within 6 hours of cooking it. Keep refrigerated until next day). Cook, breaking up meat until fully browned through.
  • Add barley and the water. Cook until barley starts to become tender (about 1 hour).
  • Add the rest of the ingredients (except for the cabbage; it is added at the end). Keep cooking until the vegetables become tender. You may need to add more water. Continue cooking for 1-2 hours until the barley is tender.
  • Add the cabbage. Cook until the soup reaches 165 ºF.
    Critical Control Point: Heat to 165 ºF for at least 15 seconds.
  • Portion into soup kettles.
    Critical Control Point: Hold for hot service at 135 ºF or higher.
    Serve an 8 fl oz portion.
  • Any remaining soup may be cooled down to 41 ºF.
    Follow this 2-step cooling process:
    Critical Control Point:
    Cool from 135 ºF to 70 ºF within 2 hours.
    Cool from 70 ºF to 41 ºF or below within 4 hours
    May be served back out, after reheating to 165 ºF for at least 15 seconds.


Nutrition Facts
Bison and Barley Soup State(Montana) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 Cup (8 fl oz spoodle)
Calories 212 Calories from Fat 59
% Daily Value*
Total Fat 6.5g10%
Saturated Fat 2.3g14%
Cholesterol 40mg13%
Sodium 254mg11%
Total Carbohydrate 21g7%
Dietary Fiber 5g21%
Protein 18g36%
*Marketing Guide
50 Servings:
Onion, mature, fresh, whole: 1 lb 2 oz
Green pepper, fresh, whole: 1 lb 4 oz
Celery, fresh, trimmed: 10 oz
100 Servings:
Onion, mature, fresh, whole: 2 lb 4 oz  
Green pepper, fresh, whole: 2 lb 8 oz
Celery, fresh, trimmed: 1 lb 4 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #3: Complex.
Yield / Volume
50 Servings:
About 3 gal, 3 qt
100 Servings:
About 7 gal, 2 qt