This is my husband’s recipe and we had it for lunch today. He told me that he remembers his mother having a big pot of this soup on the stove during the winter.

• 1 pound ground Bison or Beef
• 1 teaspoon Fuzz’s No Salt Cajun Blend
• 2 tablespoons Extra Virgin Olive Oil (EVOO)
• 1 medium Onion, chopped
• 1 can (15 ozs) whole Corn, undrained
• 1 can (15 ozs) Green Beans, undrained
• 1 can (15 ozs) diced Tomatoes, undrained
• 1 can (15 ozs) Red Kidney Beans, undrained
• 1 can (15 ozs) Mixed Vegetables, undrained
• 1 can (10 ozs)  Rotel type diced Tomatoes with green Chilies
• 3 cloves Garlic, peeled and pressed
• 3 ribs Celery, chopped
• 1 tablespoon Fuzz’s No Salt Cajun Blend
• 1 large fresh Tomato, diced
• 2 cups Water
• Sea Salt and Pepper to taste

Heat the EVOO over medium heat in a cast iron Dutch Oven. Saute onion and garlic about 5 minutes. Add the ground meat and 1 teaspoon of Fuzz’s No Salt Cajun Blend and cook until meat is no longer pink, about 8 to 10 minutes. Add all remaining ingredients and simmer on medium low for 1 1/2 hours. Season with salt and pepper to taste. Can be served with cornbread.