Venison Vegetable Soup Recipe

Ingredients

• 1 pound venison stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil (for browning the venison)
• 2 medium carrots, peeled and diced
• 2 stalks celery, chopped
• 1 medium yellow onion, diced
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into pieces
• 2 medium fresh tomatoes, chopped
• 3 cloves garlic, minced
• 6 cups beef or vegetable broth (preferably low sodium)
• 1 cup water
• 1/4 cup dry red wine (optional, adds depth)
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1 cup cooked barley or small pasta (for added texture)
• 1/2 cup frozen peas (added near the end of cooking)
• Fresh parsley, chopped (for garnish)