Recipe by Kim127
I had a little vension left over from making stew and wanted to try something different. I used what I had on hand and thought it came out pretty good!
Top Review by Domestic Goddess
Kim, the last time I made this soup, was back in Feb, 2004. I decided to make this soup once again, and pretty much made as written, but with the exception that I used 2 Tbsp of butter to cook onion and garlic in, and I only added 1 Tbsp of jarred minced garlic. I added the 1 cup of elbow macaroni, but it pretty much soaked up the liquid after we ate our first serving, so next time I'll just add a 3/4 cup. This looks a bit more like a goulash, so when I reheat this soup, I may just have to add more broth, or tomato juice, and perhaps a few more spices. The end results, not a bad tasting minestrone. Thank-you for the recipe Kim127.
- 1 onion, diced
- 3 tablespoons garlic, minced
- 1 tablespoon butter
- 2 cups venison, diced
- 1⁄2 cup carrot, diced
- 1⁄2 cup celery, diced
- 1 cup cabbage, chopped
- 1 (28 ounce) can tomatoes seasoned with basil garlic & oregano
- 2 1⁄2 cups water
- 3 beef bouillon cubes
- 1 cup frozen corn
- 1 teaspoon dried Italian seasoning
- 1 (16 ounce) can kidney beans
- 1 teaspoon Mrs. Dash seasoning mix
- 1 cup elbow macaroni (uncooked)
- parmesan cheese (optional)
Directions See How It's Made
- Melt butter in large pot over medium high heat.
- Saute onions and garlic til just tender.
- Add vension and saute til cooked through.
- Add the rest of the ingredients except for the uncooked pasta.
- Cover, reduce heat and simmer for 15-20 minutes.
- Add pasta.
- Simmer for additional 10-15 minutes until pasta is done.
- Serve topped with Parmesan cheese!