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Hilby's Hearty Vegetable Venison Soup Recipe

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This recipe for Hilby's Hearty Vegetable Venison Soup, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hilby Medendorp - Son of Ray and Reka Medendorp
Added: Wednesday, June 13, 2007


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

1 hot pepper
1 cauliflower head
1 broccoli head
Other vegetables

Roast meat for approx 3 hours at 350. (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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