Venison Vegetable Soup

This hearty Venison Vegetable Soup is a comforting and nutritious dish, perfect for cold days. Packed with lean venison and a variety of fresh vegetables, it embodies the essence of Paleo cooking with every flavorful spoonful.

Ingredients

• Venison stew meat - 300 grams
• Carrots - 1 medium, diced
• Celery - 1 stalk, diced
• Zucchini - 1 medium, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Beef bone broth - 500 ml
• Olive oil - 1 tablespoon
• Dried thyme - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sauté for about 3-4 minutes until the onion becomes translucent.
3. Add the diced venison stew meat to the pot and brown on all sides for about 5-7 minutes.
4. Stir in the diced carrots, celery, and zucchini, cooking for an additional 5 minutes.
5. Pour in the beef bone broth and bring the mixture to a boil.
6. Once boiling, reduce the heat to low and add the dried thyme, oregano, salt, and black pepper.
7. Cover the pot and let it simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the venison is cooked through.
8. Taste and adjust seasoning if necessary, then remove from heat.
9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 320
• Protein: 42 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 85 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle health and repair.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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