Bring On the Venison Soup

Name: Bring On the Venison Soup
Cuisine: Asian
Ingredients: 4 pounds ground venison; 2 large onions, chopped; 4 cloves garlic, minced; 2 tbsp. olive oil; 1 64-oz. bottle V8 juice; 2 14.5-oz. cans fire-roasted diced tomatoes; 2 12-oz. bags frozen vegetable soup mix, such as Knorr’s; 3 bay leaves; 1 bottle of good beer; Oregano, basil, coriander, and black pepper to taste; 2 tbsp. sambal oelek or sriracha; 1 small can tomato paste

6 steps

Updated at: Fri, 10 Nov 2023 21:53:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories4310.8 kcal (216%)

Total Fat159 g (227%)

Carbs267.9 g (103%)

Sugars109.2 g (121%)

Protein442.6 g (885%)

Sodium9289.5 mg (464%)

Fiber53.5 g (191%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 poundsground venison

2 Tbspolive oil

1 x 64 ozv8 juice

bottle

2 x 14.5 ozcans fire-roasted diced tomatoes

2 x 12 ozfrozen vegetable soup mix

1 bottlebeer

2 Tbspsambal oelek

or sriracha

1can tomato paste

small

Instructions

Step 1

Preparation

Step 2

Brown the ground venison in a large pan. Remove from pan and set aside, then cook onions and garlic in olive oil over medium heat until caramelized.

Step 3

In a large stockpot, add V8 juice and diced tomatoes with their liquid and bring to a boil. Add frozen vegetable soup mix and simmer for 20 minutes.

Step 4

Add one-fourth of the ground venison and onion-garlic mixture, plus the bay leaves and beer, and simmer another 20 minutes. Add spices a little at a time, to taste, as the soup simmers.

Step 5

Add the remaining meat and onion-garlic mixture, and simmer 15 minutes more. Taste for seasoning. When you have the spice mixture to your liking, add heat with sambal oelek or sriracha.

Step 6

If you like your soup thick and chunky, you should be good. If you prefer it more soupy, add water or more beer and heaping spoons of tomato paste until you reach the desired consistency.

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