I made soup last week, which we enjoyed for a few days. Of course, I never make it exactly the same way, but here is a “guideline” recipe.
2 Tablespoons vegetable oil
2 lbs venison stew meat
1 cup finely chopped onion
2 cloves garlic, minced
1 Tablespoon Worcestershire sauce
1 bay leaf
½ teaspoon dried oregano leaves
2 teaspoons salt
½ teaspoon black pepper
5 cups water
4 cups diced potatoes (about 8 potatoes)
2 ½ cups diced carrots (about 1 lb.)
1 cup green beans
½ cup dry white rice
46 oz can tomato juice
In large pot, brown the meat in oil. When meat is almost brown, add onions and garlic. Then add worcestershire sauce, oregano, salt, pepper, bay leaf, and water. Simmer, covered, for 2 hours. Remove bay leaf. Add potatoes, carrots, green beans, rice, and tomato juice. Cook about 45 more minutes, or until veggies are tender.
Beef could be used instead of venison, but we just always have venison! And of course you can add any other veggies that you like. I often include corn, too, and even a little leftover mashed potatoes!
The use of garlic, oregano, and a bay leaf are a recent experiment for me…but I really like the flavor those things add. I don’t always put them in vegetable soup, but they give a bit of a different twist!
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