Vegetable Venison Soup

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Vegetable venison soup is a vegetable soup with some meat to make it a hearty meal. This soup is not a side dish, but the center of a meal. Healthy and tasty, this recipe is a great use of any leftover veggies you may have. When I made this soup, I used venison slices. Though the venison tasted fantastic, it was hard to eat in bigger slices, but dice into bite-sized pieced before cooking or before transferring to the soup. Otherwise, this soup tastes more of vegetables and less of meat making the dish a light and filling meal. This recipe made 5 adult sized portions.

What You Will Need

• 1 Tbsp Butter/Oil
• 1/2 Cup Diced Celery
• 1/2 Cup Diced Carrot
• 1/2 Cup Diced Onion
• 1 1/2 Cup Diced Potatoes
• 5 Beef Bouillon Cubes, or equivalent
• 1 1/2 Cup Cut Broccoli
• 1 1/2 Cup Cut Cauliflower
• 1/2 Cup Diced Bell Pepper
• 1 lb. Diced Venison
• 2 Tbsp Worcestershire Sauce, to Taste
• Large Dutch Oven
• Large Frying Pan
• Cutting Board and knife

Directions

1. Start by placing the dutch oven over medium heat. Add oil, celery, carrots, and onion. Cook for 5 minutes stirring often. Add 5 Cups water and all bouillon cubes. Add Potatoes, broccoli, cauliflower, and peppers. Simmer for 10 minutes then remove from heat.

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2. Set frying pan over medium high heat. Once pan is hot, add venison. Stir frequently and cook for 5 minutes until everything is fully cooked. De-glaze pan with 1 cup of water then add meat and water to vegetable soup base. Return to a boil and cook until potatoes are tender and everything is hot. Add worcestershire sauce to taste, then plate and serve.

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