Venison vegetable soup –
Venison Vegetable Soup
This soup is not just your average bowl of comfort; it’s a delightful blend of tender venison and a colorful array of vegetables that could brighten even the grayest of days. It’s like a warm hug with a side of ‘YUM!’
Ingredients
- 2 pounds venison stew meat, cut into bite-sized pieces
- 4 cups beef or vegetable broth
- 2 cups carrots, chopped
- 2 cups potatoes, diced
- 1 cup celery, chopped
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup green beans, trimmed and chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
Instructions
- In a large pot, heat the olive oil over medium-high heat. Toss in the venison stew meat and brown it on all sides. No one likes a pale venison!
- Once the meat is nicely seared, add the onions and garlic. Stir and sauté until the onions are translucent and fragrant, about 5 minutes.
- Now, add the broth, carrots, potatoes, celery, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Cover the pot… and try to resist peeking every five seconds!
- After about 1 hour, toss in the green beans and diced tomatoes. Season with salt and pepper according to your taste preference. Remember, a little seasoning goes a long way—don’t overdo it unless you like surprises!
- Let it simmer for another 30 minutes, stirring occasionally, until the vegetables are tender and your house smells divine.
- Ready to serve? Grab a bowl and ladle yourself a heaping portion of that glorious venison vegetable soup. Add a sprinkle of fresh herbs if you’re feeling fancy, and enjoy!
Your taste buds are doing the happy dance, and your tummy is thanking you for this nourishing meal. Enjoy every single bite, and don’t forget to share the love (and the soup) with a friend!