NONC PAUL’S CAMP-STYLE VEGETABLE & VENISON SOUP

Prep Time: 1 Hour
Yields: 24 Servings

Comment:
Vegetables are canned or jarred during the spring months to ensure a good supply throughout winter. Often, when the weather is cold, Cajuns cook a huge pot of vegetable soup using canned provisions and whatever they were able to shoot that week. Such a large quantity of soup is made so that some can be frozen for later use. Any of your favorite vegetables such as turnips, sweet potatoes or white beans may be added to the soup.

Ingredients:
3 pounds venison, cubed
¼ pound butter
2 cups coarsely chopped onions
2 cups coarsely chopped celery
1 cup coarsely chopped green bell peppers
¼ cup minced garlic
4 quarts beef stock
1 (12–15 ounce) can diced tomatoes
2 (12–15 ounce) cans tomato sauce
1 cup sliced carrots
1 (12–15 ounce) can whole kernel corn
1 (12–15 ounce) can lima beans
1 (12–15 ounce) can black-eyed peas
1 (12–15 ounce) can red kidney beans
1 small head cabbage, cubed
2 cups cubed red potatoes, skin-on
1 (8-ounce) package vermicelli
salt and cracked black pepper to taste

Method:
In a 2-gallon stockpot, melt butter over medium-high heat. Add meat and cook 10–12 minutes or until golden brown on all sides. Add onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Pour in beef stock, tomatoes and tomato sauce. Bring to a rolling boil, reduce to simmer and cook 2 hours or until meat is tender. Add beef stock or water during cooking process to retain soup-like consistency. NOTE: Do not drain canned vegetables. Blend in carrots, corn, lima beans, black-eyed peas, red beans, cabbage and all liquid from cans. Cook 12–15 minutes or until carrots are tender. Add potatoes and vermicelli and cook 12–15 minutes or until potatoes and pasta are tender. Season to taste with salt and pepper.