Wild Game Recipes - Soup
Hearty Soup - Pam Mather, Oregon, WI
1-1 1/2 lbs any type lean meat (venison and caribou are good) sliced into strips
Garlic Salt - Olive Oil
5-6 medium carrots, peeled and cut into 1 inch pieces
5-6 medium celery stalks, sliced into small pieces
1 large onion, sliced up OR 3-4 leeks, cut into 1 inch pieces
3-4 medium parsnips, peeled and cut into 1 inch slices (I couldn’t find parsnips and once used 2 rutabagas instead, they work fine).
1 large garlic clove, minced
2 cans (14 1/2 ounces each) DelMonte (or any type) Italian Recipe flavor stewed tomatoes
1 small head white cabbage (about 1 lbs.) sliced into thin strips
2 packages (5 ounces each) baby spinach leaves, trim off the stems, and chop the leaves up a bit. (don't let this scare you off, you won't taste it and it's good for you!)
1/2 cup finely chopped fresh parsley
3 cans Campbell’s Beef Bouillon, Consommé, or Broth (or any combination thereof)
12-14 cups of water
1. Sauté' meat strips in garlic salt and just enough olive oil to keep it from sticking to the bottom of a frying pan.
2. Thinly coat bottom of 10 quart (at least) stockpot with olive oil. Over medium heat, sauté garlic, onion/leeks, carrots, celery, and parsnips, adding one ingredient at a time. Cook 5-6 minutes.
3. Stir in meat and scrapings from the frying pan (add a little water to the pan to get it all )
4. Stir in tomatoes with their liquid.
5. Add 12 cups of water
6. Toss in cabbage and spinach strips and stir well.
7. Heat to boiling over high heat, stirring occasionally.
8. Reduce heat to low; cover and simmer, stirring occasionally, an hour or so or until vegetables become tender.Like all soups, this tastes better every day. If you're on a diet, this is nutritious and has almost NO calories. Eat as much as you want every day until it's gone (and don't eat anything else lol) and you'll lose a few pounds within 4-5 days. It makes enough for a small army, but it freezes well if you're not inclined to eat it every night for supper until it's gone. It keeps okay in the fridge for 5 days or so. You can also switch the meat to chicken and the beef bouillon for chicken bouillon.