Comfort Food - Venison Vegetable Soup

Best idea for comfort food... Venison Vegetable Soup

Today is one of those days I wish I could crawl into bed and hide.  My heart is aching from being hurt by a dear friend, it's cold and dreary outside, and I have been up since 4:30 this morning.  Hoping to find relaxation in cooking a hot pot of Venison Vegetable Soup, and that eating it will be good for my soul.

For starters, this has been a good hunting season for my husband and son.  They brought in 5 deer, one each weekend, since the first day of deer season.  I was elated!  Anticipating the meat, I decided on what cuts I needed and have been cooking with it ever since.  Ground venison is my favorite because it can be used in various dishes.

This Venison Vegetable Soup is so easy and inexpensive to make.  I normally buy the mixed soup vegetables frozen.  Because I was unprepared for grocery shopping today, and it was a last minute decision, I knew I wouldn't find frozen soup vegetables at the store I was shopping in so I picked up two 29 oz. cans of Veg-all.  This is a tomato-based soup, so I also purchased two 28 oz. cans of petite diced tomatoes.  I got Great-Value brand, but you can use any brand you like.  As a matter of fact, if you like your tomatoes in larger portions, you can get regular diced tomatoes, use some canned from your garden (much better) or use tomato sauce if you prefer.

To even out the can taste of the canned vegetables I bought a 32 oz. container of beef broth.  You don't have to use beef broth, I just like the way it tastes and how it evens out the flavor.  Make the soup to your taste.  If this is your first time making it go as simple as possible.

One last thing... If you need to increase the tomato flavor or base, you can buy a very small can of tomato paste.  If I don't have or forget to purchase tomato paste, substitute with a 1/2 cup of ketchup.  Ketchup works just as well as and can also help in thickening the soup.

This is what you will need:
2 lb. ground venison (or cubed steak cut in small pieces)
2 - 29 oz. cans of Veg-all or 1 large bag of frozen mixed soup vegetables
2 - 28 oz. cans of diced tomatoes (any brand)
1 - 32 oz. container of beef broth or beef stock (optional - use all or 3/4 container)
1 tsp. salt
1 tsp. pepper
1/2 bay leaf (optional)

Cook thawed ground venison in a large soup pot until brown.  Drain liquid (if any).  Add vegetables, tomatoes, (paste or ketchup if desired), seasonings (salt, pepper, bay leaf), and beef broth.  Cook on medium heat until boiling stirring occasionally.  Cover with a lid and let simmer on low for 20-30 minutes.  If cooking in a slow cooker, cook on medium stirring occasionally until done.

 Bring to a boil then simmer

Can be served with grilled cheese sandwiches, cornbread, crackers... or anything that suits your taste. My daughter wanted a grilled cheese, so that's what we had with ours.  I personally prefer a freshly cooked pawn of cornbread.  Every so often I like to spice things up by dousing my soup with Frank's RedHot Sauce.  Hot sauce adds a lasting warming effect for those cold winter days.  :)  This soup is healthy and low in fat, so eat up.  Happy cooking!  I hope you enjoy your soup!

 Be blessed,
Love Sam