Venison Vegetable Soup

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1 quart stewed tomatoes                    3 potatoes diced small (about 2 cups)
1 large onion coarsely chopped           1 can sliced carrots (14.5 oz.)
1 cup frozen okra                               1 can lima beans (15 oz.)
1 can green beans (14.5 oz.)              1 can whole kernel yellow corn (15 oz.)
32 oz. frozen mixed vegetables           1 to 2 lbs. ground venison (substitute ground chuck or beef if desired)
1 tablespoon salt                                 1 teaspoon black pepper
1 tablespoon white sugar                   1 teaspoon chili powder
1/2 teaspoon Worcestershire         1/2 teaspoon liquid smoke
1 tablespoon olive oil (evoo)              1 teaspoon bacon fat (grease)
1 cup frozen peas                             1/2 teaspoon thyme or rosemary (optional)
2 cans tomato paste (6 oz.)                 1 can chicken stock (14 oz.)
1 can diced tomatoes (14.5 oz.)          1 can RoTel Original Diced Tomatoes & Green Chilies

Brown ground venison in olive oil and add to medium sized stock pot along with all of the above ingredients.  Do not drain liquid from the canned vegetables but add to the stock pot.  Bring to a boil and simmer with lid on stock pot on low heat for a least an hour until all vegetables are tender.  Adjust seasonings as needed (to taste). 

YIELD:  2 gallons or more

Serve with saltine crackers of your choice, fried corn bread or hush puppies. 

Pix below of Bill Porter's Venison Vegetable Soup on 04-20-17

Above soup was outstanding.  I had about 5 lbs. or more of ground venison in this pot of soup.

Pix below of Bill Porter's Venison Vegetable Soup on 11-15-08:


There were plenty left over and will freeze it for a latter date when the weather is cold and rainy, ideal days for a good home made soup of your choice.  As with all my wild game recipes, I call these recipes collectively "Fruits of the Harvest."

Below pix of another "batch" of venison vegetable soup on 01-22-09.  Outstanding and beautimous stuff!

I just about selected a  stock pot that was too small for this recipe.  This stock pot is 12 quarts in size.  No room for error on this one.....grin if you must.

Bill aka Mickey Porter 01-22-09. 

Web published update by Bill aka Mickey Porter on 12-14-16.  This recipe is also listed under the Soups and Sauces page at this link 

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