Venison Vegetable Soup Recipe

Ingredients

• 1 pound venison stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil (for browning the venison)
• Carrots Peeled and diced 2 medium
• Celery Chopped 2 stalks
• Yellow onion Diced 1 medium
• Potatoes Peeled and cubed 2 medium
• Green beans Trimmed and cut into pieces 1 cup
• Fresh tomatoes Chopped 2 medium
• Garlic cloves Minced 3 cloves
• 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)