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PREP: 15 Minutes COOK: 1.25 Hours

Serves 2-3

Difficulty: Intermediate
January might be infamous for its cold and its (common) colds, but Jordan Cabatic has got us all covered with a zesty soup that will leave the entire 'ohana both fortified and satisfied. In this one-pot dish, stew chunks, bone broth, and veggies are brought to a slow simmer to create a hearty soup highlighted by the peppery and sweet taste of ginger. Full of flavor and lean on clean-up time!


  • 1 pack of Maui Nui venison stew chunks
  • 2 cups of Maui Nui venison bone broth (can sub for beef broth)
  • 2 cups of water
  • 3-4 garlic cloves, finely minced
  • 2-inch piece of ginger, peeled and thinly sliced
  • 1/2 small onion, thinly sliced
  • 2 Roma tomatoes, quartered
  • 1/2 cup Chinese long beans (or green beans), cut into 2-inch pieces
  • 1 russet potato, peeled and cubed into 1-inch pieces
  • About 2 cups of chopped mustard greens, bok choy, or cabbage
  • 2 tbsp fish sauce
  • Avocado oil (or any neutral oil)
  • Salt and pepper to taste
Step 1:

Prepare stew chunks by using a paper towel to pat each piece completely dry. 

Step 2:

Start by heating a medium-sized pot on medium-high heat. Once the pot is hot, add a generous amount of oil. Season meat with salt and pepper. Then add to the pot and brown for about 6-7 minutes.

Step 3:

Add onions, garlic, and ginger. Continuously stir for about 3-4 minutes.

Step 4:

Next, add tomatoes and fish sauce. Stir and cook for additional 2-3 minutes.

Step 5:

Pour in bone broth and water and bring soup to a gentle simmer.

Step 6:

Cover and set to low heat, allowing the soup to cook for about 1 hour or until meat is tender. 

Step 7:

Once the meat is tender, add in the potatoes and cook for about 5-7 minutes. Then add green beans and cook until tender.

Step 8:

After turning off the heat, add in the leafy greens of choice.

Step 9:

If needed, add extra fish sauce to taste. Enjoy!

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