Instructions
Brown the Venison:
In a large pot, cook the ground venison over medium heat until browned. Drain any excess fat.
Sauté Vegetables:
Add the diced onion and minced garlic to the pot with the venison. Sauté until the onion is translucent and fragrant.
Add Vegetables and Broths:
Stir in the chopped cabbage, sliced carrots, chopped celery, and diced tomatoes (with their juice).
Pour in the vegetable broth and chicken bone broth. Stir to combine.
Season and Simmer:
Add the parsley, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and let it simmer for about 45 minutes to 1 hour, or until the vegetables are tender.
Add Green Beans:
Stir in the home-canned green beans and cook for an additional 10-15 minutes to heat through.
Adjust Seasonings:
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve:
Ladle the soup into bowls and serve hot. Enjoy!
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