Homemade Venison Vegetable Soup
(My own creation!)
Soups are the perfect dish to warm your belly on cold, winter afternoons! I especially like hearty soups that fill me up! Yesterday I decided to use the leftover half of venison roast from a previous meal to make what turned out to be a delicious soup!! (If you are not a fan of deer meat, you can very easily subtitute with lamb, pork, or beef cubes.) Plus, I let the ingredients cook and simmer in my small crock pot all day, filling my house with it’s yummy aroma.
- 1 lb pre-cooked venison roast cut into cubes (or meat prefered)
- 1 bag of frozen soup vegetables, which may include corn, lima beans, green beans, chopped carrots, celery, peas
- 1/2 yellow onion, chopped into quarters and separated
- 3 cubed potatoes, with or without skins
- 1 tablespoon garlic powder
- 1 teaspoon/ 1 tablespoon sea salt
- 3 packets beef bullion
- 1 teaspoon crushed black pepper
Preparation and Cooking:
- Fill a small crock pot 3/4 full with water.
- Add venison cubes, frozen vegetable mixture, onion pieces, and potato cubes to water.
- Stir in beef bullion packets, garlic powder, salt, and pepper.
- Cover and let cook on “high” setting for 3-4 hours, stirring occasionally.
- Continue cooking until potatoes are tender and venison cubes can be cut/separated easily with a spoon (yummy and tender!)
** I let my soup simmer on low for another 1/2 hour after potatoes and meat became tender, to allow vegetables and other ingredients to form a nice stock, creating a heartier broth!
Serve with fresh bread or biscuits with butter!
~* Enjoy!! *~