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If you’re on the search for a unique soup recipe, then this one is a winner! This Bison and Orzo soup is so nourishing and satiating. I love easy soups like this for busy nights where I want something simple to prep but that is still filling and nutritious. It’ll make your kitchen smell heavenly, so it’ll definitely become a new family favorite! You can easily customize it as needed according to what veggies you have on hand, or you can use ground beef, turkey, or venison in place of the ground bison. You can also even use diced chicken instead! And if you are gluten-free, then feel free to sub the orzo 1:1 with rice.
Nutritional benefits of this recipe
- Chicken stock is rich in glutamine which helps to repair the gut lining which promotes better gut flora and a better immune system (over 70% of your immune system is in your gut!). It also has collagen and gelatin which are great for hair, skin, and nails.
- Ground bison is rich in protein, iron, zinc, selenium, and vitamin b12, and more. It makes this soup satiating and filling.
- It’s packed with vegetables, which provide polyphenols & antioxidants, fiber, vitamins, and minerals.
- Kale is rich in vitamin K, vitamin C, antioxidants, fiber, and more.
- Leeks are an excellent source of antioxidants. They’re also rich in flavonoids, including kaempferol. They promote good digestion and balanced microbiomes, are antimicrobial, anti-inflammatory, etc.
Ingredients for Bison and Orzo Soup
Ground bison – or sub other ground meat of choice! I also love using grass-fed ground beef, ground venison, or ground turkey.
Leeks – Or sub another onion such as yellow onion or a couple shallots.
Carrots
Garlic cloves
Mushrooms – or you can omit if you don’t like mushrooms.
Kale
Orzo – Or if you are gluten-free, you can substitute rice 1:1 instead.
Broth – I used chicken broth.
Spices: Italian seasoning, salt, pepper
How to make Bison and Orzo Soup
- Prep the leeks, carrots, and mushrooms as instructed.
- Preheat a pot to medium-high heat with avocado oil. Add the diced leeks and mushrooms and cook for about 5 minutes until fragrant.
- Incorporate the minced garlic and sauté another minute.
- Add the diced carrots, ground bison, Italian seasoning, 1 tsp salt, and some cracked black pepper. Cook until the bison is no longer pink.
- Add the broth, another 1/2 tsp of salt, turn the heat to high, and bring the mixture to a boil. While waiting for it to boil, go ahead and prep the kale and add to the broth (even if it’s not boiling yet).
- Incorporate the kale and orzo and cook about 5 minutes until the orzo is al-dente. Remove from heat, the orzo will continue cooking. Taste test and adjust salt as needed.
Storage and meal prep instructions
Storage:
- Refrigerator: 5 days
- Freezer: 3–4 months in freezer-safe containers (leave space for expansion). Make sure to let it cool fully before freezing.
Meal Prep Tips:
- Portion into 2-3 cup containers for grab-and-go meals.
- For freezing: Let it cool fully before freezing. After frozen and ready to eat, thaw overnight in the fridge and reheat gently on the stove.
Modifications and variations
- Sub a medium onion in place of the leek if desired.
- Make it gluten-free: Substitute rice 1:1 in place of the orzo. I recommend a white rice for quick cooking, and it’ll be ready after about 10 minutes of adding the rice (instead of 5 like orzo). If using brown rice, then it’ll take closer to 40 minutes for the rice to finish cooking.
- Choose another meat: You can substitute any other ground meat in place of the bison, such as beef, venison, chicken, or turkey. Or you can also substitute diced chicken!
- Add extra veggies: Add any other veggies that you want, such as celery, peas, etc.
Other recipes you’ll love
Ancestral Beef and Wild Rice Soup
Beef & Rice Soup with Fresh Oregano
Veggie-Packed Chicken and Rice Soup
I hope you love this Bison and Orzo Soup! Please be sure to leave a comment and a rating if you give it a try. I absolutely love hearing from you!
PrintBison and Orzo Soup
A simple and nutritious homemade soup with ground bison, savory leeks, and orzo. This Bison and Orzo Soup is packed with nutrients, it’s satiating, and it’s perfect for busy nights!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: lunch, dinner
- Method: stovetop
Ingredients
1 large leek, diced – only white and light green part (or sub a medium onion)
1/2 cup diced mushrooms (optional)
6 large garlic cloves, minced
3 large carrots, peeled and diced
1 lb ground bison – or other ground meat of choice
1 1/2 tsp salt, more to taste
1 Tbsp italian seasoning
Fresh cracked black pepper
1 small-medium bunch kale, stems removed and leaves chopped (~4 cups)
3/4 cup orzo
12 cups broth, to preference
Instructions
- Prep the leeks, carrots, and mushrooms as instructed.
- Preheat a pot to medium-high heat with avocado oil. Add the diced leeks and mushrooms and cook for about 5 minutes until fragrant.
- Incorporate the minced garlic and sauté another minute.
- Add the diced carrots, ground bison, Italian seasoning, 1 tsp salt, and some cracked black pepper. Cook until the bison is no longer pink.
- Add the broth, another 1/2 tsp of salt, turn the heat to high, and bring the mixture to a light boil. While waiting for it to boil, go ahead and prep the kale and add to the soup (even if it’s not boiling yet).
- Once boiling, incorporate the orzo and cook about 5 minutes until the orzo is al-dente. Remove from heat; the orzo will continue cooking. Taste test and adjust salt as needed.
- Just FYI: The orzo continues absorbing broth overnight (if you have leftovers), so if it ends up not having as much broth as you want by the next day, then feel free to add more! I found 12 cups to be the sweet spot for me, but I know some love a lot more broth in their soup.
Modifications and variations:
- Sub a medium onion in place of the leek if desired.
- Make it gluten-free: Substitute rice 1:1 in place of the orzo. I recommend a white rice for quick cooking, and it’ll be ready after about 10 minutes of adding the rice (instead of 5 like orzo). If using brown rice, then it’ll take closer to 40 minutes for the rice to finish cooking.
- Choose another meat: You can substitute any other ground meat in place of the bison, such as beef, venison, chicken, or turkey. Or you can also substitute diced chicken!
- Add extra veggies: Add any other veggies that you want, such as celery, peas, etc.
Equipment
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