Venison Vegetable Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 Small Venison Roast or Soup Bone
1 Cup Carrots
2 Cups Potatoes
1 Cup Celery
1 medium Onion
2 Bay Leaves
1/2 tsp Marjoram
2 to 3 cloves garlic
Celery Seed
1 Can Tomatoes
1 can Tomatoes Sauce
Salt and Pepper to taste
|
|
Directions: |
Directions:Boil venison with spices 2 to 3 hours. Remove from Soup stock and let cool enough to handle, chop into small chucks. Add vegetables, tomatoes, and tomato sauce. Add the meat back into the soup stock and finish cooking until the vegetables are cooked. If you need a more beef flavor you can add canned beef stock or bullion. Don't add any salt until after you taste the soup or you will make it to salty.
You can change this soup by eliminating the potatoes and adding barley. We make it that way more often now then we do the original way with potatoes. |
|
Personal
Notes: |
Personal
Notes: Michael John's 2nd grade class created a cookbook for Christmas that year. Each child brought their favorite recipe to add to the book. This was the recipe he wanted to take for his contribution to the cookbook. It was titled recipes around the world. Each child was suppose to bring a recipe from a different country. His was from "America!"
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Venison Vegetable Soup is from