Soups, Stews and Chili Recipe · Caribou Soup

A modern version of the staple meat of the Inupiaq Eskimo of the North Slope of Alaska, will also work with most game meats (such as moose). If possible, add a few caribou bones at the beginning to enhance the flavor.

Ingredients

• 1 ½ pounds caribou, cut into cubes
• water to cover
• 2 cups cubed potatoes
• 1 (14.5 ounce) can stewed tomatoes
• 3 large cloves garlic, chopped
• 2 carrots, scrubbed and chopped
• ½ onion, diced
• 1 bay leaf
• 1 tablespoon crushed red pepper
• salt and pepper to taste
• 1 ½ cups uncooked white rice

Cooking Directions

1. Place the caribou in a 12-quart stockpot with enough water to cover by 2 inches; add the potatoes, tomatoes, garlic, carrots, onion, bay leaf, and crushed red pepper. Season with salt and pepper, and bring the mixture to a boil over medium-high heat. Add the rice and reduce heat to medium-low. Continue cooking until the rice is tender, about 40 minutes. Remove bay leaf to serve.

Nutrition Facts

• calories117.6
• carbohydrateContent16.7 g
• cholesterolContent27.8 mg
• fatContent1.3 g
• fiberContent1.1 g
• proteinContent9.3 g
• saturatedFatContent0.5 g
• sodiumContent72.9 mg
• sugarContent1.5 g