by Bruce Ingram
A Christmas tradition of the authors’ is Elaine’s spicy venison vegetable soup.
4 to 6
SERVINGS
Elaine adapted this holiday favorite from a beef recipe passed down by her mother. Her few changes included using venison broth.
Ingredients
- 1 pound ground venison
- 1 onion, chopped
- 2 cloves garlic, diced
- 1 cup celery, diced
- 10 ounces broth (vegetable, chicken, or venison)
- 30-ounce jar spaghetti sauce
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 12 to 24 ounces frozen mixed vegetables or soup vegetables
- 15-ounce can diced tomatoes with green chiles (if you don’t like spicy, use plain tomatoes)
Directions
- Brown the meat with onion and garlic.
- To this, add celery, broth, spaghetti sauce, water, salt, sugar, and pepper.
- Simmer all for about 20 minutes. Then add frozen vegetables and tomatoes, simmering another 10 to 12 minutes.
- After browning meat, dump everything into a slow cooker and let cook on low for about 5 hours.
