Winter vegetable venison soup

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Chopped parsley, 1/2 t basil, 1/4t thyme and salt and pepper to taste.

Directions

In a soup kettle cook 3 onions, chopped, in a little olive oil until they are tender and golden. Stir in 1 lb. ground venison and several minced garlic cloves and cook the mixture, separating the venison with a fork, until it is brown. Add 3 cups beef stock, 2 large tins tomatoes, 2 c each of potatoes, celery, green beans and carrots, all diced, 1 c dry red wine, Bring the soup to a boil, reduce the heat and simmer for about 1 to 1¼ hours.

Proportions of ingredients are flexible. More veggies are nice.

This recipe was probably from the Earle R. MacAusland Gourmet empire of 30+ years ago. Originally the recipe specified ground beef.

Carolyn Cline

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