Beef or Venison Vegetable Soup
As we transition into the fall season, my Great-Grandmother, Arizona Henry, would start the season by making a huge pot of her delicious vegetable soup. She would begin with all the ripe tomatoes sitting around on the porch. Grandma saved leftover broth that was stored in the freezer. She preferred her vegetables cut up into small pieces, while I like mine in large pieces for a more textured soup. One unique twist she added was using venison from the freezer, which is a great way to make room for new meat as all the hunters eagerly await deer season.
Vegetable soup is not just a flavorful dish, but also a healthy one. It’s low in carbohydrates, high in fiber, and packed with nutritious ingredients that will keep you full. Plus, it’s easy on the pocketbook.
This soup is a perfect choice for those chilly winter days, providing warmth and comfort while also being good for your health. So start saving those leftovers for your next pot of soup and enjoy the cozy comfort it brings. It keeps well in the freezer for a quick easy dinner after a long day at work.
Beef or Venison Vegetable Soup
3-4 lb. beef or venison roast, cooked tender, cubed
2 cans (28 oz) diced tomatoes
2 cups whole baby carrots, fresh
2 cups celery, chopped
2 cups onion, chopped
4 cups cabbage, chopped
2 cups frozen or fresh corn
1 cup peas, frozen
1 cup green beans, frozen
1 gal (4 qts.) tomato juice
1 can tomato paste
6 beef bouillon cubes dissolved in beef broth
6 large potatoes, diced
salt and pepper to taste
- In a large stock pot, add all ingredients.
- Cook on medium-high until vegetables are tender.
Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes” and “Great Grandma Zona’s Wisdom & recipes: Comfort food made easy.” She has been in healthcare for 35 years at War Memorial Hospital.
