VENISON VEGETABLE SOUP
INGREDIENTS:
1 quart stewed tomatoes
3 potatoes diced small (about 2 cups)
1 large onion coarsely chopped
1 can sliced carrots (14.5 oz.)
1 cup frozen okra
1 can lima beans (15 oz.)
1 can green beans (14.5 oz.)
1 can whole kernel yellow corn (15 oz.)
32 oz. frozen mixed vegetables
1 to 2 lbs. ground venison (substitute ground chuck or beef if desired)
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon white sugar
1 teaspoon chili powder
1/2 teaspoon Worcestershire
1/2 teaspoon liquid smoke
1 tablespoon olive oil (evoo)
1 teaspoon bacon fat (grease)
1 cup frozen peas
1/2 teaspoon thyme or rosemary (optional)
1 can tomato paste (6 oz.)
1 can chicken stock (14 oz.)
1 can diced tomatoes (14.5 oz.)Brown ground venison in olive oil and add to medium sized stock pot along
with all of the above ingredients. Do not drain liquid from the canned
vegetables but add to the stock pot. Bring to a boil and simmer with
lid on stock pot on low
heat for a least an hour until all vegetables are tender. Adjust
seasonings as needed (to taste).
YIELD: 18 cups
Serve with saltine crackers of your
choice, fried corn bread or hush puppies.
Recipe by Bill aka Mickey Porter.
