by Deborah Warren
1 lb. venison, cut into cubes
1-1/2 large onion, chopped
2 cloves garlic, minced
1 bay leaf
1/2 tsp. oregano
1/2 tsp. salt
3/4 tsp. pepper
1 beef bouillon cube
4 cups (or more) water
1/2 cup dry red wine
1 can Rotel tomatoes
1/2 cup dry Quaker barley
1 cup sliced baby carrots
1/2 cup chopped celery
1 cup fresh green beans
1 cup frozen baby peas
As optional veggies, I include some or all of the following:
spinach (fresh or frozen & chopped)
dry black-eyed peas
dry split peas
corn
the variations and combinations are endless!
Brown venison in 1/4 cup olive oil, add onions and celery and sauté for 5 additional minutes, add garlic and sauté until garlic begins to brown; add dry ingredients and mix well. Add water, bay leaf, rotel, barley and black-eyed peas or any other dry legumes. Bring to boil and reduce heat, simmering for 1-2 hours or until meat is tender (add water when needed). Add remaining vegetables and cook for additional 10-20 minutes. When prepared for adults only, I add more spices and include a jalepano pepper or two. This is a soup that I love to prepare in bulk and freeze for meal sized servings. I also prepare it with chicken, elk, beef or anything else that sounds good at the time.
I hope you enjoy this recipe and pass it on!