bison and millet soup

i got the idea for this the other morning when my roommate made herself a bison, navy bean and kale soup. it seemed ingenious and possibly extremely basic but delicious. i can't eat beans at this point, though. the bean situation in the candida diet confuses me, a little, but i decided just not to eat any of them until the "second phase" of the diet.

anyway, here's the recipe:
bison
kale
millet
onion, chopped
garlic, finely chopped or squished
salt* and pepper
olive oil

SO, to start i salted the bison. i used about half a 16oz package of ground bison, also, if you're wondering. and i didn't put very much salt on it, a few pinches. so, you do that, then fry the bison in a skillet (or bake it, which would be interesting), since bison is leaner than a lot of meats it sometimes doesn't have enough fat to cook with out burning. watch it vigilantly.
as i did this i started cooking the millet, since it needs to cook for 30 minutes. i made half a cup of millet and that was too much for the soup (it expands like crazy).
now, saute chopped onions (as much as you like) with olive oil. when they start to brown add the cooked bison and 2ish cups of water. finely chop or squish or press a clove or 2 of garlic and throw that in. stir it and simmer for at least 20 minutes to get the bison, garlic and onion taste into the broth (aka water).
THEN, throw in about a cup of cooked, or partway cooked millet. if it's not all the way cooked that's fine, it will continue to cook in the hot soup. also add salt and pepper to taste, and stir more.
it's time for the kale to come in. i washed my kale really well, first, because of mold-fear (which i'll explain in another "post"). i double washed it.
for the first time in this recipe, let the soup boil, when it starts to boil throw in the kale, stir it in and let it boil for about 10 seconds (so you're blanching the kale). then i turned off the heat and let it cook for a few minutes to know the millet was done and let all the flavors combine.

i ate a bowl of it and put the rest in a jar to take to work.

*a note on the salt: i actually might have cheated a little on the diet and used smoked salt. i bought it to put in a salt scrub for my skin, but then wanted to try it here, in this recipe. smoked things are discouraged on the candida diet, but it's one of those things that i can't figure out why it is.... anyway, the smoked salt made it more delicious without adding an intense smoked flavor the way liquid smoke might.