Soup weather calls for more...soup! Ground venison, bone broth, orzo, and a big helping of veggies and herbs come together in this hearty soup by Jordan Cabatic. Quick and easily buildable for bigger family dinners, itʻs our next go-to recipe this winter.
Serves: 4-5 Prep/Cooking time: 10/25 minutes.
- 1 lb ground venison
- 4 cups bone broth
- 2 cups water
- 1 cup orzo pasta
- 3-4 garlic cloves, finely minced
- 1 small onion, finely chopped
- 2-3 celery, diced
- 2-3 carrots, diced
- 1 cup diced zucchini
- 1 can diced tomatoes
- 2 Tbsp olive-oil-packed sundried tomato in jar, finely minced
- 4 thyme sprigs
- 2 bay leaves
- 1 1/2 Tbsp Italian seasoning
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp onion powser
- salt and pepper
- Juice of 1/2 lemon + lemon zest
- olive oil
STEP 1: First, heat a large pot on medium/high heat.
STEP 2: When the pot is hot, add a generous drizzle of oil. Add onions, celery, garlic, red pepper flakes, and a pinch of salt and pepper. Sautee until onions and celery soften (about 4-5 minutes).
STEP 3: Next, place ground venison in pot. Break it apart with a spatula and season meat with salt, pepper, Italian seasoning, garlic, and onion powder. Cook until browned.
STEP 4: Add sundried tomatoes, diced can tomatoes, venison bone broth, water, thyme sprigs, and bay leaves. Bring to a gentle simmer.
STEP 5: Stir in orzo pasta, carrots, and zucchini, and cook until orzo is al dente (about 9-10 minutes), stirring often.
STEP 6: Remove thyme sprigs and bay leaves. Add lemon zest and juice. Season with salt and pepper to taste. Serve with bread. Enjoy!
We’d love to see what you create! Share a photo of your Hearty Venison Soup with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison.