Excellent Venison Soup

This soup is outstanding and a wonderful use of ground venison or elk, which is much better for you than ground beef. It also uses some veggies that we don't use very often, if ever! Here, it all comes together deliciously.

• Preparation Time: 25 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 25 mins
• Calories: 330 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 onion, chopped
• 3 cups water
• 1 bay leaf
• ½ teaspoon dried oregano
• 1 parsnip, sliced
• 3 potatoes, cubed
• 3 cubes beef bouillon cube
• 3 carrots, sliced
• 1 (16 ounce) can whole peeled tomatoes, with liquid
• 2 pounds ground venison
• ½ rutabagas, peeled and cubed
• ½ medium head cabbage, coarsely chopped

Recipe Instructions

Step 1

Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.