“Healthy, hearty soup. You would think it's full of butter and oil as rich as it tastes, but it's very low in fat and high in protein.”
READY IN:
50mins
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In an heavy 8 quart stock pot, heat oil over medium high heat until it just smokes.
  2. Add venison roast.
  3. Season with salt.
  4. Stir occasionally.
  5. Cook until well seared.
  6. Add Onion, carrots and celery.
  7. Salt and stir occasionally until slightly tender (sweat) Add garlic and cook until just fragrant.
  8. Do not brown the garlic.
  9. Deglaze pan with some stock, stir until all bottom of pan is clean.
  10. Add remaining stock, parsley and bay leaf.
  11. Simmer until veggies are tender.
  12. Add beans, cover and let sit on heat for a minute.
  13. Remove from heat and let sit until beans reach desired tenderness.
  14. Adjust seasoning and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: