Caribbean Cabbage Soup

This aromatic, brothy soup is loaded with vegetables and our ground buffalo meat. It will leave you pleasantly satiated, yet wanting more! It’s super easy to put together, using my new Jerk Seasoning. You can feed a crowd, or refrigerate or freeze for a daily healthy meal!

Author

Jill O’Brien

Ingredients

• 1 – tablespoon olive oil
• 1 – onion, chopped
• 5 – tablespoons Jill’s Jerk Seasoning  , or other jerk seasoning
• 1 – pound Wild Idea Ground Buffalo 
• 5 – stalks celery, including leafy tops, chopped, keep leaves separate
• 3 – carrots, chopped1 – green bell pepper, chopped
• 2 – 14oz. cans diced tomatoes
• 1 – cup water
• 8 – cups buffalo broth or organic chicken broth
• 1 – head cabbage, chopped

Directions

1. In a soup pot, over medium high heat, add the oil, onions and one tablespoon of the Jerk Seasoning and sauté for six minutes.
2. Crumble in the Ground Bison and one more tablespoon of the seasoning, and sauté until browned, breaking up the pieces a bit more as the meat cooks, about 7 minutes.
3. Add the chopped celery stalks (minus the leaves), carrots, bell pepper, and one more tablespoon of the seasoning. Stir to incorporate and sauté for about 5 minutes.
4. Add the diced tomatoes. Rinse the tomato cans with a half a cup of water and add to the pot. Add the broth and one more tablespoon of the seasoning. Bring to a full boil.
5. Add the cabbage and the last tablespoon of seasoning and bring to a boil.
6. Reduce the heat and stir in the celery leaves.
7. Serve in bowls and pass with grated parmesan cheese. So good!