If you're looking for a "stop right in your tracks and make your mouth water" winter soup... look no more! I've got your recipe.
This is a family friendly, comfort food soup that they'll ask for again and again!
I first made a soup similar to this in the 1980s and over the years, it has morphed into a soup I can call my own. I like it best with ground venison.
Today is November 3rd, 2012 and it's opening season for White Tail deer in Jones County, Texas...where I live; so I'm getting the soup pot out and getting ready!
If you aren't a venison fan.. this recipe is as delicious when made with quality chopped beef steak, buffalo or ground round; browned and well drained. Ready? Here we go:
INGREDIENTS:
3 to 5 lbs lean, ground venison, browned & drained
14 to 20 cups of water (adjust as necessary…start low and add if necessary)
½ cup (adjust as necessary) of Caldo de Tomate (Con sabor de pollo)
translated: Tomato bouillon with chicken (made by Knorr, comes in a brown plastic jar with a yellow label and red lid and is usually found in the Latin foods section or your super market)
2 pounds sliced carrots
8 to 10 medium cubed peeled yellow or gold potatoes
1 large yellow (not sweet) onion, chopped
1 bunch (8 stalks) of celery hearts, sliced thin
2 medium green bell peppers, chopped
1 medium red bell pepper, chopped
1 cup Quaker medium barley (not instant)
salt to taste
pepper to taste
3 bay leaves
½ teaspoon ground oregano
1 28 oz. can of diced tomatoes, undrained
1 cup of ketchup (or to taste)
½ cup Worcestershire sauce (or to taste)
PUTTING IT ALL TOGETHER:
In a large 10 to 14 quart stock pot:
Brown meat, drain and set aside.
In the same pot, simmer celery and onions until they are no longer crunchy, add meat back in.
Add Worcestershire sauce
Stir in everything else except the potatoes and bring to slow boil.
Cook on medium/low about 15 minutes, reduce heat to simmer, add potatoes.
Skim fat and foam if needed.
Adjust favors as needed.
Cook covered until everything is tender.
OPTIONAL ADDITIONS:
1 jalapeño pepper, chopped
1 cup of kernel corn (frozen is best)
1 small bag of frozen cut green beans (or fresh)
1 cup of sliced fresh or frozen okra
1 cup of canned or frozen black-eyed peas
I’ve added all of these at one time or another and loved it! Experiment and make it your own!
SERVE WITH:
Tabasco Sauce
Finnish Hard-tack
Irish soda bread
Sweet corn bread
Dinner rolls
Fresh baked bisquits
Corn Muffins
Crackers
You can't do it wrong! Anything goes! As is, this recipe will feed about 10 super hungry deer hunters, 16 hungry women or 20 really hungry kids!
Hope you enjoy this recipe. It's easy, fast and astonishingly satisfying!
Bon Appetit from Deep in the Heart of Texas! ♥
Priscilla Farmer
Lake Fort Phantom Hill
Jones County, Texas
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