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Discussion Starter #1 (Edited)
Vegetable and Venison Soup

2 Lg Beef or Ham Bones
5 1/2c. Water
1 Lb. Venison, cut in chunks
2(16oz) cans diced Tomatoes
1 TBS. Salt
1tsp. 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 (20oz)pkg frozen Green Beans
1 (20oz)pkg frozen Corn
1 (10oz)pkg frozen Lima Beans
1/2 c. Barley
1 tsp. Sugar
1-2 med. head Cabbage, sliced(optional)

In large soup pot, place bones, water, venison, tomatoes, salt, pepper and onion. Bring to a boil, educe heat and simmer for 2 hours or until meat begins to fall apart. Remove soup bones and add all ingredients except cabbage. Cook until potatoes are tender. Add cabbage and cook until cabbage in tender.
Yields 6 Quarts
 
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