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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Hilby's Hearty Vegetable Venison Soup Recipe

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This recipe for Hilby's Hearty Vegetable Venison Soup is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can kernel corn
4 potatoes, cubed
1 can green beans
1 large onion
1 can peas
1 green pepper
5 beef bouillon cube (or to your taste)
2 pieces celery
1 lb lean venison (back strap or roast)
1 tbsp Lawrys, salt, and pepper


Optional:
1 hot pepper
1 cauliflower head
1 broccoli head
Other vegetables
Directions:
Directions:
Roast meat for approx 3 hours at 350º. (put in enough water to cover meat.)
Take meat out of broth and let cool.
Cube meat and chop up all vegetables to your liking.
Return meat to broth and add vegetables and rest
of ingredients. Heat for approx 1 hour on top of
stove (stirring occasionally.)
Personal Notes:
Personal Notes:
For a larger pot of soup, you may double up on any of the ingredients, or add water to make more
broth. Re-heat and eat until soup is gone.

 

 

 

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