Lean Bison & Barley Soup Recipe with Green Peas - Cookin' Canuck (2024)

FAQs

How to cook lean ground bison? ›

Stovetop: Heat a skillet or frying pan over medium heat. Add a small amount of oil or fat, then place the seasoned bison ground meat into the pan. Break up the meat using a spatula and cook until browned, stirring occasionally. Ensure it reaches an internal temperature of 160°F (71°C).

Barley helps thicken broths and stews. It is also the grain that's dear to the hearts of those who love beer.

Barley takes a bit longer to cook (20-30 minutes), but retains it's shape and texture way better than any other soup carb that I've tried. It doesn't have a strong noticeable flavour, has a lot more nutrition, and holds up after multiple days in the fridge without turning to mush.

Barley is high in fiber, especially beta-glucan, which may reduce cholesterol and blood sugar levels. It may also aid weight loss and improve digestion. Whole-grain, hulled barley is more nutritious than refined, pearled barley. It can be substituted for any whole grain and easily added to your diet.

Rich in Omega-3 Fatty Acids: Promoting Heart Health

Research has found that omega-3 fatty acids hold the potential to effectively lower blood pressure, quell inflammation within the body and notably mitigate the likelihood of developing cardiovascular diseases.

Serve the meat in shallow bowls and garnish with fresh parsley. Need ideas for side dishes to go with your bison brisket? Mashed or baked potatoes are always a great choice. You can also roast red potatoes in the oven with various spices.

Do you cook barley before adding it to soup? Your beef barley soup will simmer long enough to cook the barley. There is no need for the additional step of cooking the barley first. The barley takes about 30 minutes to cook completely.

Pearl barley does not need to be soaked prior to cooking because it cooks quickly. Hulled barley benefits from soaking in water for a few hours before cooking. However, you should still budget more time for the hulled grain to cook (about 35 to 40 minutes).

As barley is a starch the best you can do is dilute it, or thin it out a bit. You may need to add a fair bit of broth and more of your vegetal ingredients. Possibly to the point of doubling your recipe. It will depend on when you find the taste and texture to have gotten back to acceptable levels.

There is no need to rinse barley before using it. To enhance the flavor of barley, heat the kernels in a skillet for a few minutes or cook it in broth instead of water. You can save time by cooking extra barley and freezing it. Add it to soups or salads as you need it.

Which barley is better for soup? ›

Pearl barley – Tasty whole grains have a nutty flavour and chewy texture that heightens the eating experience of this otherwise simple soup. Find it in the soup or grain aisle at the grocery store, alongside dried beans usually. Not to be confused with HULLED barley which is tougher and takes longer to cook.

A one-cup serving of cooked, pearled, barley provides 193 calories, most of which are carbohydrates. You'll consume 44.3 grams of carbohydrates in a single serving, 6 grams of fiber, and 0.4 grams of naturally-occurring sugar. The rest of the carbohydrates in barley are starch.

Celiac disease or gluten sensitivity: The gluten in barley can make celiac disease worse. Avoid using barley. Allergies to cereal grains: Consuming barley might cause an allergic reaction in people who are sensitive to other cereal grains, including rye, wheat, oat, corn and rice.

Research shows that barley helps to regulate blood pressure, boost immunity and provide anti-inflammatory effects.

–Dietary fibre in barley reduces the amount of calcium that is excreted by the body through urine, restoring renal health and cleansing the kidneys.

Nice and lean, ground bison cooks quickly, so I like to grill, roast or sauté at a medium temperature (as opposed to medium high for beef), remove from heat and 5-10 minutes before serving. Lean meats do have more of a tendency to stick, so use plenty of oil.

Stovetop: Heat a skillet or frying pan over medium-high heat. Add a small amount of oil to prevent sticking. Place the ground bison in the pan and cook for about 5 minutes per side or until it reaches your desired level of doneness.

Just remember this one rule: low and slow. Cook the meat slowly with low to medium heat. This will draw out the natural flavors and keep the meat tender and juicy. Low temperature, high moisture, and a good amount of time will yield the best results.

Since bison is low in fat, it should be cooked at lower temperatures and for less time than beef. Ground bison should be cooked to an internal temperature of 155°F. Roasts and steaks should be cooked to an internal temperature of 135°F (medium rare) or 145°F (medium).