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Montana Bison And Barley Soup
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3.80 from 5 votes

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

Our bison and barley soup features local bison and fresh vegetables simmered in a tomato-based sauce.
NSLP/SBP CREDITING INFORMATION
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.
RECIPE PROJECT NAME
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.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Soup
Cuisine: American
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Soup, Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Season: Fall, Winter
50 Servings
Calories: 212

Ingredients

50 Servings

    Weight

    • 8 lb Ground bison, raw
    • - Vegetable oil
    • - Salt
    • 1 lb 8 oz Barley, hulled, dry
    • - Water
    • 1 lb *Onion, fresh, diced
    • 1 lb *Green bell pepper, fresh, diced
    • 8 oz *Celery, fresh, diced
    • 3 lb Tomatoes, diced, canned, low sodium
    • 3 lb Tomato sauce, canned, low sodium
    • 3 lb Green beans, canned, drained
    • 3 lb Carrots, diced, frozen
    • 3 lb Potatoes, diced, frozen
    • 3⅛ oz Beef base, low sodium (choose one with meat listed as the first ingredient)
    • - Pepper, black
    • - Onion Powder
    • - Celery seed
    • - Red pepper flakes, dried
    • 1 lb *Green cabbage, fresh, raw, shredded

    Measure

    • - - Ground bison, raw
    • 3 Tbsp Vegetable oil
    • 1 Tbsp Salt
    • 3½ cups Barley, hulled, dry
    • 3 gallons Water
    • 1 qt *Onion, fresh, diced
    • 1 qt *Green bell pepper, fresh, diced
    • 1½ cups *Celery, fresh, diced
    • 1 qt 1¼ cups Tomatoes, diced, canned, low sodium
    • 1 qt 1¼ cups Tomato sauce, canned, low sodium
    • 2½ cups Green beans, canned, drained
    • 3¾ cups Carrots, diced, frozen
    • 3½ cups Potatoes, diced, frozen
    • ¼ cup Beef base, low sodium (choose one with meat listed as the first ingredient)
    • 1 Tbsp Pepper, black
    • 2 Tbsp Onion Powder
    • 1 Tbsp 1 tsp Celery Seed
    • ½ tsp Red pepper flakes, dried
    • 1 qt *Green cabbage, fresh, raw, shredded

    100 Servings

      Weight

      • 16 lb Ground bison, raw
      • - Vegetable oil
      • - Salt
      • 3 lb Barley, hulled, dry
      • - Water
      • 2 lb *Onion, fresh, diced
      • 2 lb *Green bell pepper, fresh, diced
      • 1 lb *Celery, fresh, diced
      • 6 lb Tomatoes, diced, canned, low sodium
      • 6 lb Tomato sauce, canned, low sodium
      • 6 lb Green beans, canned, drained
      • 6 lb Carrots, diced, frozen
      • 6 lb Potatoes, diced, frozen
      • 6¼ oz Beef base, low sodium (choose one with meat listed as the first ingredient)
      • - Pepper, black
      • - Onion Powder
      • - Celery seed
      • - Red pepper flakes, dried
      • 2 lb *Green cabbage, fresh, raw, shredded

      Measure

      • - Ground bison, raw
      • ¼ cup 2 Tbsp Vegetable oil
      • 2 Tbsp Salt
      • 1 qt 3 cups Barley, hulled, dry
      • 6 gallons Water
      • 2 qt *Onion, fresh, diced
      • 2 qt *Green bell pepper, fresh, diced
      • 3 cups *Celery, fresh, diced
      • 2qt 2½ cups Tomatoes, diced, canned, low sodium
      • 2 qt 2½ cups Tomato sauce, canned, low sodium
      • 1 qt 1 cup Green beans, canned,drained
      • 1 qt 3½ cups Carrots, diced,frozen
      • 1 qt 3 cups Potatoes, diced,frozen
      • ½ cup Beef base, low sodium (choose one with meat listed as the first ingredient)
      • 2 Tbsp Pepper, black
      • ¼ cup Onion Powder
      • 2 Tbsp 2 tsp Celery seed
      • 1 tsp Red pepper flakes, dried
      • 2 qt *Green cabbage, fresh, raw, shredded

      -

      50 Servings

        Weight

        • 8 lb Ground bison, raw
        • - Vegetable oil
        • - Salt
        • 1 lb 8 oz Barley, hulled, dry
        • - Water
        • 1 lb *Onion, fresh, diced
        • 1 lb *Green bell pepper, fresh, diced
        • 8 oz *Celery, fresh, diced
        • 3 lb Tomatoes, diced, canned, low sodium
        • 3 lb Tomato sauce, canned, low sodium
        • 3 lb Green beans, canned, drained
        • 3 lb Carrots, diced, frozen
        • 3 lb Potatoes, diced, frozen
        • 3⅛ oz Beef base, low sodium (choose one with meat listed as the first ingredient)
        • - Pepper, black
        • - Onion Powder
        • - Celery seed
        • - Red pepper flakes, dried
        • 1 lb *Green cabbage, fresh, raw, shredded

        Measure

        • - - Ground bison, raw
        • 3 Tbsp Vegetable oil
        • 1 Tbsp Salt
        • 3½ cups Barley, hulled, dry
        • 3 gallons Water
        • 1 qt *Onion, fresh, diced
        • 1 qt *Green bell pepper, fresh, diced
        • 1½ cups *Celery, fresh, diced
        • 1 qt 1¼ cups Tomatoes, diced, canned, low sodium
        • 1 qt 1¼ cups Tomato sauce, canned, low sodium
        • 2½ cups Green beans, canned, drained
        • 3¾ cups Carrots, diced, frozen
        • 3½ cups Potatoes, diced, frozen
        • ¼ cup Beef base, low sodium (choose one with meat listed as the first ingredient)
        • 1 Tbsp Pepper, black
        • 2 Tbsp Onion Powder
        • 1 Tbsp 1 tsp Celery Seed
        • ½ tsp Red pepper flakes, dried
        • 1 qt *Green cabbage, fresh, raw, shredded

        100 Servings

          Weight

          • 16 lb Ground bison, raw
          • - Vegetable oil
          • - Salt
          • 3 lb Barley, hulled, dry
          • - Water
          • 2 lb *Onion, fresh, diced
          • 2 lb *Green bell pepper, fresh, diced
          • 1 lb *Celery, fresh, diced
          • 6 lb Tomatoes, diced, canned, low sodium
          • 6 lb Tomato sauce, canned, low sodium
          • 6 lb Green beans, canned, drained
          • 6 lb Carrots, diced, frozen
          • 6 lb Potatoes, diced, frozen
          • 6¼ oz Beef base, low sodium (choose one with meat listed as the first ingredient)
          • - Pepper, black
          • - Onion Powder
          • - Celery seed
          • - Red pepper flakes, dried
          • 2 lb *Green cabbage, fresh, raw, shredded

          Measure

          • - Ground bison, raw
          • ¼ cup 2 Tbsp Vegetable oil
          • 2 Tbsp Salt
          • 1 qt 3 cups Barley, hulled, dry
          • 6 gallons Water
          • 2 qt *Onion, fresh, diced
          • 2 qt *Green bell pepper, fresh, diced
          • 3 cups *Celery, fresh, diced
          • 2qt 2½ cups Tomatoes, diced, canned, low sodium
          • 2 qt 2½ cups Tomato sauce, canned, low sodium
          • 1 qt 1 cup Green beans, canned,drained
          • 1 qt 3½ cups Carrots, diced,frozen
          • 1 qt 3 cups Potatoes, diced,frozen
          • ½ cup Beef base, low sodium (choose one with meat listed as the first ingredient)
          • 2 Tbsp Pepper, black
          • ¼ cup Onion Powder
          • 2 Tbsp 2 tsp Celery seed
          • 1 tsp Red pepper flakes, dried
          • 2 qt *Green cabbage, fresh, raw, shredded

          Instructions

          • 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.

          Notes

          *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.

          Nutrition

          Serving: 1Cup (8 fl oz spoodle) | Calories: 212 | Total Carbohydrate: 21g | Protein: 18g | Total Fat: 6.5g | Saturated Fat: 2.3g | Cholesterol: 40mg | Sodium: 254mg | Dietary Fiber: 5g