Category: Soups

Serves: 6

Ingredients

• 2 pounds lean venison or bison
• 2 large onions, peeled and quartered
• 2 large carrots, peeled and cut into chunks
• 4 ribs celery
• 4 bay leaves
• 2 quarts water
• 3 Roma tomatoes, seeded and coarsely chopped
• 1 large red bell pepper, seeded and chopped
• 1 cup okra, sliced
• 1/2 cup sliced carrots
• 3/4 cup fresh corn kernels
• 1/2 cup chopped celery
• Sea salt and black pepper

Directions

1. Place meaty bones in a Dutch oven or large soup pot. Add onions, celery, carrots, bay leaves and water. Bring to a boil. Reduce heat and let simmer for 3 hours.
2. Remove meat from hot liquid and allow to cool. Once cooled, remove meat in bite-sized pieces. Discard bones. Remove bay leaves and discard. Add remaining ingredients to soup and simmer for 1 1/2 hours, partially covered. Add meat, simmer for another five minutes and serve.

Nutrition Facts

Calories 307, Protein 35g, Carbohydrates 16g, Fiber 3g, Sugar 5g, Fat 11g, Sodium 156mg