Make The Fort’s Buffalo Vegetable Soup at Home

The winter chill and falling snow makes us crave The Fort’s hearty vegetable soup in the comfort and warmth of our homes. This recipe is not only one of the tastiest cold-weather treats in Holly Kinney’s “Shinin’ Times at The Fort” cookbook, but also one of the healthiest. Full of vegetables and lean buffalo meat, this soup will leave you feeling warm and guilt-free. For a heavier meal, add potatoes and a side of fresh-baked bread for dipping.


What you’ll need:

  • 1 cup zucchini, diced
  • ½ cup yellow onion, diced
  • ½ cup red bell pepper, diced
  • 2 tbsp. canola oil
  • 2 cups buffalo roast, diced
  • 8 cups chicken broth
  • ½ cup shelled edamame, frozen
  • ½ cup corn kernels, fresh or frozen
  • 1 cup roasted tomatoes, fresh or canned
  • 1 tbsp. tomato paste
  • 1 tbsp. fresh garlic, minced
  • 1 tsp. dried thyme
  • Salt and pepper, to taste
  • 4 tbsp. fresh cilantro

In a large, heavy-bottomed soup pot, over medium-low heat, sweat the zucchini, onion and red bell pepper in oil for 3 minutes. Add the buffalo and cook for 5 minutes. Add the broth and bring to a boil over medium-high heat, stirring occasionally. Add the edamame, corn, roasted tomatoes, tomato paste, garlic, thyme, salt and pepper.

Simmer the soup for 35 to 45 minutes, skimming any foam from the top.

Garnish with fresh cilantro and serve.

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