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.
- 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
- 1-2 celery sticks, diced
- 2-3 carrots, diced
- 1 cup diced zucchini
- 1 can diced tomatoes
- 2 Tbsp olive-oil-packed sundried tomato in jar, finely minced
- 3-4 thyme sprigs
- 1 bay leaf
- 1 1/2 Tbsp Italian seasoning
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Juice of 1/2 lemon + lemon zest
- Olive oil
Heat a large pot on medium/high heat.
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).
Next, place ground venison in the pot. Break it apart with a spatula and season meat with salt, pepper, Italian seasoning, garlic, and onion powder. Cook until browned.
Add sundried tomatoes, diced can tomatoes, venison bone broth, water, thyme sprigs, and bay leaves. Bring to a gentle simmer.
Stir in orzo pasta, carrots, and zucchini, and cook until orzo is al dente (about 9-10 minutes), stirring often.
Remove thyme sprigs and bay leaves. Add lemon zest and juice. Season with salt and pepper to taste. Serve with bread. Enjoy!