"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Click Here to Login
Thread Tools Display Modes
Old 02-19-2006, 07:38 PM   #1
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Strange Method for Soup

I've been craving a good pot of vegetable soup (at my house, that includes meat), but this cold weather is hard on the old body, and I really couldn't do it all in one hitch.
So I did it a little at a time. What I turned up with is a rich, wonderful, venison stew/soup.

Last night I thawed a bag of what was labled "Venison Tenders"...just sweet little pieces that were left after we cut up loins and hams.
I put them in the crock pot on low, with a packet of onion soup mix and a can of tomato soup, plus water called for. Once it got cooking a little, I added a handful of baby carrots.
I then chopped a small onion and some hearts of celery...about 1 cup each, and put in fridge for later.
After brunch and my nap, I put some scrubbed baby Yukon Gold potatoes in a bowl, pierced, covered with a plastic dome, and baked a couple of minutes. (They weren't done then, but after they sat covered for a while, they were perfect.
I then added a can of whole tomates (which I cut up in the can to break them up) and their juice + a can of water, and added about 2 tbls of pearl barley.
I put 2 tbls bacon grease over chopped celery and onions in bowl with a splash of water, and nuked for 3 minutes, until just starting to get soft.
I dumped those in the crock pot, and let that simmer about an hour.
Then I cut the potatoes up a little, and added them with a can of drained Roma (Italian Flat) green beans, which hold up really well in soups. Also added a tsp minced garlic for a jar.

We have tasted it, and it may need a pinch of S&P, and I'm going to put a bit of fresh Italian parsley on the top, but it's wonderful

Just goes to show'ya...where there's a will there's a way.


We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 02-20-2006, 07:53 AM   #2
Head Chef
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
Sounds really tasty Constance, I have made a venison soup about the saame way. Miss our venison this year tho. Hubby didn't see any antlers this year so we are doing without venison, first time in 12 years. We love venison soups and chili.

thumpershere2 is offline   Reply With Quote
Old 02-20-2006, 10:54 AM   #3
Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
The soup sounds delicious. A friend of mine makes what she calls "Freeezer Soup". She keeps a rather large container in her freezer. When she has a veggie or meat leftover that will fit into her soup she pours it in to the container. When she gets as much as she wants, she adds fresh, frozen or canned whatever she needs to finish. Sometimes she cooks a small chuck roast, or if she has enough leftover roast, steak, etc, she doesn't add any other meat. Her soups turn out great - only thing - there is NO recipe.
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 02-20-2006, 12:02 PM   #4
Chef Extraordinaire
pdswife's Avatar
Join Date: Nov 2004
Location: Washington
Posts: 20,332
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Sounds like a perfect dinner.
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 02-20-2006, 08:08 PM   #5
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
It was so good...We served it with a crispy whole wheat baguette, to soak up the juice. We're having it again tonight, and I'll bet it will be even tastier.
We get by with a little help from our friends
Constance is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:03 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.