Vegetable and Venison Soup

Ingredients

  • 2 Lg. Beef or Ham Bones
  • 5-1/2 Cup Water
  • 1 Lb. Venison, Cut in Chunks
  • 2 (16 Oz.) Cans Diced Tomatoes
  • 1 Tbs. Salt
  • 1 Tsp. Pepper
  • 1 Lg. Onion, Chopped
  • 1 Tbs. Worcestershire Sauce
  • 5 Med. Carrots, Thinly Sliced
  • 6-7 Lg. Ribs Celery, Chopped
  • 5-6 Med. Potatoes, Cubed
  • 1 (20 Oz.) Pkg Frozen Green Beans
  • 1 (20 Oz.) Pkg Frozen Corn
  • 1 (10 Oz.) Pkg Frozen Lima Beans
  • 1/2 Cup Barley
  • 1 Tsp. Sugar
  • 1-2 Med. Head Cabbage, Sliced (Optional)

Directions

  1. In large soup pot, place bones, water, venison, tomatoes, salt, pepper and onion.
  2. Bring to a boil, reduce heat and simmer for 2 hours or until meat begins to fall apart.
  3. Remove soup bones.
  4. Add Worchester sauce, carrots, potatoes, celery, green beans, corn, lima beans, barley and sugar.
  5. Cook until potatoes are tender.
  6. Add chopped cabbage. Cook until tender.

Yields 6 Quarts.

This recipe contributed by forum member deercook. To add a recipe of your own please visit our hunting recipes forum.