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.
- 2 pounds ground venison
- 1 onion, chopped
- 1 parsnip, sliced
- 3 potatoes, cubed
- 3 carrots, sliced
- ½ rutabagas, peeled and cubed
- 1 (16 ounce) can whole peeled tomatoes, with liquid
- 3 cubes beef bouillon cube
- 3 cups water
- ½ medium head cabbage, coarsely chopped
- 1 bay leaf
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 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.
Per Serving: 330 calories; protein 36.1g; carbohydrates 38.5g; fat 3.9g; cholesterol 114.3mg; sodium 1018.5mg.