Enjoy this venison soup and keep nice and warm all winter long. It yields a huge batch and freezes very well. You could do 1/2 venison and 1/2 ground beef . I did all venison. The flavor is intriguing and delicious. And definitely high in nutrition.
This is the kind of soup that eats like a stew. If you want it a little more soupy, simply add a bit more beef stock or water when you serve it or when you re-heat it.
Makes 24 servings (1.5 cups each)
8.4 Carb Grams
2.6 Fiber Grams
5.8 Net Carbs
5.2 Fat Grams
14.27 Grams Protein
6 tbsp avocado or olive oil
1-1/2 cup chopped onion
10 cloves garlic, minced
3 lb ground venison
1 28 oz canned, chopped tomatoes
4 cups chopped fresh tomatoes
8 cups beef stock
1 medium rutabaga, peeled and cubed
4 cups sliced green beans
10 stalks celery, sliced on the diagonal
2 tsp dried basil
4 tbsp dried parsley
3 tsp salt
freshly ground pepper
In a large stock pot over medium/low heat add the oil. When oil is hot, add the onion and garlic and cook until onions become translucent. Stir from time to time to avoid scorching the garlic. Onions should be ready after 8 to 10 minutes.
Add the ground venison and brown until the meat is no longer pink.
Add remaining ingredients, bring to boil over high heat, then simmer on very low for 1-1/2 hours or until rutabaga is tender.
As with most soups, this one tastes even better when it's had time for all of the flavors to blend. It's very hearty and sticks to your ribs for a long time. A great take-to-work lunch in a thermos.
Try it with a little Parmesan on top.