Excellent Venison Soup Recipe

Ingredients
<br>- 2 pounds ground venison
<br>- 1 onion, chopped
<br>- 1 parsnip, sliced
<br>- 3 potatoes, cubed
<br>- 3 carrots, sliced
<br>- 1/2 rutabagas, peeled and cubed
<br>- 1 (16 ounce) can whole peeled tomatoes, with liquid
<br>- 3 cubes beef bouillon cube
<br>- 3 cups water
<br>- 1/2 medium head cabbage, coarsely chopped
<br>- 1 bay leaf
<br>- 1/2 teaspoon dried oregano
<br>- 1 teaspoon salt
<br>- 1/2 teaspoon ground black pepper
<br><p></p>Directions
<br>step 1: Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.
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Ingredients
- 2 pounds ground venison
- 1 onion, chopped
- 1 parsnip, sliced
- 3 potatoes, cubed
- 3 carrots, sliced
- 1/2 rutabagas, peeled and cubed
- 1 (16 ounce) can whole peeled tomatoes, with liquid
- 3 cubes beef bouillon cube
- 3 cups water
- 1/2 medium head cabbage, coarsely chopped
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper

Directions
step 1: Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.

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